A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Serve with a white sauce mixed with peas and tomato soup, seasoned with bay leaf, allspice, cloves and butter.
Preserved exactly as written in the original source
season with pepper, salt
press into a well-buttered baking dish
bake until nicely brown
serve on a platter with white sauce
into which one small can of peas has been stirred and a can of tomato soup, bay leaf, allspice, cloves and butter
Modern guidance to help you succeed with this vintage recipe
The combination of eggs and bread crumbs creates a protein matrix that binds the flaked salmon into a cohesive loaf structure. As the eggs coagulate during baking, they set the mixture while the bread crumbs absorb excess moisture from the canned salmon, preventing a watery texture. The melted butter adds fat that promotes browning through the Maillard reaction and keeps the loaf tender rather than rubbery.
The salmon mixture can be assembled and pressed into the buttered baking dish up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 10-12 minutes or microwave on 50% power until warmed through. The white sauce should be stored separately and can be refrigerated for up to 3 days.
AI-generated tips from Chef Cecil's culinary database
The salmon mixture can be assembled and pressed into the buttered baking dish up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 10-12 minutes or microwave on 50% power until warmed through. The white sauce should be stored separately and can be refrigerated for up to 3 days.
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