1920 Salmon Soup

1920 Salmon Soup
Eat More Fish
Compiled by W. I. Crawford
1 can of salmon
1 quart of milk
Salt and pepper
Spanish saffron
Dash of nutmeg
Onion juice
Parsley
One can of salmon; bring 1 quart of milk to boil in double boiler, season with pinch of salt, pepper, and Spanish saffron, also a dash of nutmeg, if liked; then thicken with 3 tablespoonfuls of flour rubbed into 3 ounces of butter. Add contents of a can of salmon carefully freed from bones and skin and rubbed to a paste. Blend all carefully, and just before taking up add one-half teaspoonful onion juice and sprinkle with shredded parsley.
Did we eat it? Yes
Would I make it again? Yes
Notes: Used fresh salmon instead of canned and added some mixed vegetables when I reheated the leftovers.