This recipe comes from Mrs. G. B. Richmond and was published in Crumbs From Everybody’s Table (see: OFF Library), a community cookbook published in 1907 by the Ladies’ of St. Paul’s Guild in Salinas, California.
Unlike many vintage recipes I find, this one looks easy enough that even I could make it!
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Original Recipe
BAKED SALMON AND POTATOES.
Put a layer of mashed potatoes in baking dish, then one of cooked fish; grate over the top crackers enough to cover, and pour over a sauce made of the juice of one can of tomatoes, chopped parsley, a little onion or garlic, one tablespoonful of Worcestershire sauce, pepper and salt to taste. When entirely absorbed, cover the top with small pieces of butter, and cream. Bake in hot oven twenty minutes and serve. Garnish dish with limes and parsley.
Recipe Card
Baked Salmon and Potatoes Casserole Recipe
Print Recipe
Ingredients
- mashed potatoes
- cooked fish salmon
- crackers
- butter
- cream
Sauce
- juice from canned tomato
- parsley chopped
- onion or garlic
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
Garnish
- limes
- more parsley
Instructions
- Put a layer of mashed potatoes in baking dish, then one of cooked fish; grate over the top crackers enough to cover, and pour over a sauce made of the juice of one can of tomatoes, chopped parsley, a little onion or garlic, one tablespoonful of Worcestershire sauce, pepper and salt to taste. When entirely absorbed, cover the top with small pieces of butter, and cream.
- Bake in hot oven twenty minutes and serve. Garnish dish with limes and parsley.
Recipe Notes
- It doesn’t specify which type of crackers to use, but it’s probably some sort of soda cracker, aka saltine cracker.
- “juice of one can of tomatoes” = this sent me on a research sidequest to find out if historical canned food sizes are the same (more or less) as today. I found this great post from A Hundred Years Ago about historical can sizes, which has a chart from Household Engineering: Scientific Management in the Home by Mrs. Christine Frederick (1919) (PDF). THAT says a typical can of tomatoes was equivalent to about 1lb 14oz to 2lb 1oz, depending on the tomato size. I suppose then you’d have to find a modern can of relatively similar size and hope the juice amount is the same, though I guess it doesn’t matter anyway since you can just use as much juice as you need from whatever can you have, until the sauce looks right.
- Per this handy Wikipedia page, a “hot oven” equates to about 400–450 °F / 200–230 °C
Sources
Porter, A. L., Ball, E. B. & Katherine Golden Bitting Collection On Gastronomy. (1907) Crumbs from Everybody’s Table; a Cook Book. Salinas, Cal., Monterey County democrat print. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/08013625/.
