{"id":4070,"slug":"escalloped-salmon","title":"ESCALLOPED SALMON","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 large can salmon","1/2 doz. soda crackers","2 cups thin white sauce","Salt, pepper","1 hard-boiled egg"],"ingredients_norm":["salmon","doz. soda cracker","thin white sauce","salt pepper","hard boiled egg"],"steps":["Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce.","Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter.","Bake in a moderate oven for 30 minutes, or until the top is well browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:78","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"320e9cee98575fea63a1adc3a854aae9ccd3b8030ae569ffc96fb841192385ed","created_at":"2026-08-02T16:10:14Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/escalloped-salmon"}