Salmon Cakes

Recipe No. 160 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Salmon — 20 — 1-pound cans

• Potatoes, mashed, without seasonings — 20 pounds (10 No. 56 dippers)

Eggs — 16 eggs (¾ No. 56 dipper)

• Bread or cracker crumbs — 2¾ pounds (2¾ No. 56 dippers)
• Salt — 3 ounces (6 mess kit spoons)
• Pepper, black — as needed
• Pepper, cayenne — as needed
• Fat (for frying) — 2 pounds (1 No. 56 dipper)

Directions

Key ingredients

Black Pepper

1. Remove skin from salmon.
2. Combine salmon, salmon liquid, potatoes, eggs, crumbs, salt, pepper, and cayenne.
3. Make into cakes each weighing 3 ounces (3 inches in diameter, 1 inch thick). Fry in fat until brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salmon — scale to taste (20 — 1-pound cans) Potatoes, mashed, without seasonings — 1 lb 9⅔ oz Eggs — 1¼ eggs Bread or cracker crumbs — 3½ oz Salt — about 1½ tsp Pepper, black — to taste Pepper, cayenne — to taste Fat (for frying) — 2½ oz

Serve with tomato sauce (recipe No. 508).

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 160, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.