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Piedmont Community Cookbook - 1913

Portland, Multnomah County, Oregon

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Piedmont Community Cookbook

Recipes on This Page:

Poultry and Fish Recipes compiled by May Hanna - 1913

Fish Breaded and Fried - Skin and wipe carefully a slice of salmon.  Dip in bread crumbs and egg to which salt and pepper have been added.  Coat again and fry in deep fat -  Recipe submitted by L. L. B. 1913

Salmon Loaf - One can salmon, 1 cup cracker crumbs, 1 cup milk, 2 eggs, butter and seasoning, pack in mold and steam 1 hour and serve with Hollandaise sauce.  (Recipe below):

Hollandaise Sauce - Cream 1/2 cup butter, add gradually 1 egg, 1 tablespoon flour, 1 1/4 teaspoons salt, cayenne, 1 tablespoon lemon juice, 1 level teaspoon sugar, beat thoroughly; when ready to serve, add 1/2 cup boiling water and cook until thick, but do not boil; then add 2 chopped hard boiled eggs, garnish with parsley. - Mrs. L. J. Ruhl

Fish Rolls - Any nice white fish may be used.  Chop finely 2 pounds of uncooked fish and pound to paste, with a wooden potato masher.  Add slowly the whites of 3 eggs beaten stiff, 1/2 cup warm cream, a few drops of onion juice, season lightly with salt and pepper.  Mix thoroughly and shape into rolls.  Brush over with beaten egg then dip in fine cracker or bread crumbs which have been salted.  Fry in hot fat until brown and well cooked.  - Mrs. H. F. Carr

Salmon Loaf - One can salmon, remove bones and oil, mince fine, add salt and pepper, make milk gravy of 1 cup milk, 1 tablespoon butter, 1 tablespoon flour, 1 cup cracker crumbs, 4 eggs beaten light, add to salmon and bake in moderate oven.  - W. Smith

Clam Fritters - Take 25 clams, cut in half, place a thickly folded napkin, mix 1 pint of wheat flour with about 1 pint of clam liquor, beat batter until smooth.  Stir in the clams.  Put plenty of lard or beef fat into a heavy frying pan, heat to boiling point, add batter by the spoonful, letting them fry.  When 1 side is browned, turn.  - Mrs. F. H. Carr

Delicate Fish - Take slices of halibut or cod, lay flat in dripping pan, sprinkle lightly with toasted bread crumbs, finely minced parsley and a few bits of butter on each piece.  Season with salt and pepper.  Bake until done and serve with sliced lemon - Mrs. A. E. Davis