Salmon Loaf
Recipe No. 162 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.
Army TM10-412 · Fish · Salmon · Seafood
Recipe No. 162 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
- Eggs, beaten — 24 eggs (1¼ No. 56 dippers)
- Bread crumbs, soft — 1 pound (2 No. 56 dippers)
- Butter — 1 pound (½ No. 56 dipper)
- Milk, evaporated — 2 — 14½-ounce cans
- Water (for milk) — 1 quart (1 No. 56 dipper)
Directions
Key ingredients
- Drain salmon; reserve juice.
- Combine salmon, beaten egg, bread crumbs, butter, milk, and water; mix well. Shape into loaves.
- Place in well greased bread pans. Bake in slow oven (300° F.) about 1 hour or until slightly brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Salmon — scale to taste (20 — 1-pound cans) Eggs, beaten — 2 eggs Bread crumbs, soft — 1¼ oz Butter — 1¼ oz Milk, evaporated — ½ can (14½ oz) Water (for milk) — 5 tbsp
Serve with salmon sauce (recipe No. 509) made with juice drained from salmon.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 162, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.