Moulded Salmon, Cucumber Sauce
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Archive recipe
A historic early American dish of salmon, sugar, flour, mustard and few grains cayenne. Adapted from Moulded Salmon, Cucumber Sauce, from The Boston Cooking-School Cook Book (1896).
Adapted from Moulded Salmon, Cucumber Sauce, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/moulded-salmon-cucumber-sauce.md.
The dish
4 of 11 items checked
www.gutenberg.org
4 of 11 items checked · 5 aisles
Remove salmon from can, rinse thoroughly with hot water, and separate in flakes
Mix dry ingredients, add egg yolks, butter, milk, and vinegar
Cook over boiling water, stirring constantly until mixture thickens
Add gelatine soaked in cold water
Strain, and add to salmon
Fill individual mould, chill, and serve with Cucumber Sauce
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)