by Katherine Perry
FROM UNKNOWN M.V. MANUSCRIPT, 1887
Mash two good-sized potatoes, a can of salmon, drained, with a teaspoon salt. Season with pepper, chopped parsley, a beaten egg. Fry in hot fat. Very Nice.
Use a large can of salmon—around 14 ounces gives a good ratio. While it is not mentioned here, it was typical to roll the mixture into logs and coat in breadcrumbs, if you plan to deep-fry them. You can also shape them into patties and fry in a shallow layer of oil, àla crab cakes. Or, if feeling particularly fancy, try your hand at fruit shapes.