Two-layer salmon-rice loaf from Encyclopedia of Nutrition and Cooking (page 178) by Culinary Arts Institute

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • whitewoods on November 17, 2019

    This was a weird little recipe from a weird cookbook. Well, I've made a couple of good things from this cookbook, but this recipe seemed very mid-20th-century American. Too rich and not palatable for modern tastes. And making a tomato sauce from canned tomato soup? Yuck. It wasn't very good. Unfortunately, I have a lot of leftovers. I'm sending two portions home with Mom. She eats anything. LOL. *Edit. Another recipe that was much better at the leftover stage. Not sure why with this one. I don't think it was a case of flavors melding more in this loaf. I think perhaps the portion that I served up on the first night was just too large. But it actually made nice lunches during the rest of the week.

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