Salmon Custard (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Salmon-Custard

Product Description

Salmon Custard (1940)
Salmon Custard


2 Eggs, slightly beaten

1 cup Evaporated Milk

1/2 teaspoon Salt

Dash Pepper


1 (1 pound) can Salmon, flaked

Combine eggs, milk and seasonings; add salmon. Pour into greased baking dish, set in pan of hot water and bake in moderate oven (350 degrees F.) 25 to 30 minutes or until firm.

Serves 4.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

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