Celery Salmon Loaf – 1952

I’m continuing with the vintage Cambell’s soup recipes this week, because as I was flipping through the Cooking with Condensed Soups cookbook I just kept running into doozies.

I’ve been planning to do this one for a while.

This week we’ll be looking at a Celery Salmon Loaf with Celery Sauce. Yup, we technically have two recipes this week, although the star of the show is the loaf itself. This one definitely had me asking a lot of questions. Weird vintage sizes just had to make things hard.

I’ve also got another video for today. Like last time, the verdict and a printable version of the recipe is down below.


A slice of celery salmon loaf with white celery sauce drizzled overtop, in front of a sliced salmon loaf.

So I kind of have mixed feelings on this one, most of which boil down (no pun intended) to the celery sauce. Because, ultimately, I really like this dish. However, cream of celery soup is not one of my favorite Campbell’s products. And boy is this one heavy on the cream of celery.

The sauce is, essentially, half-diluted cream of celery. Literally. You add half the liquid you would use to make cream of celery soup and there you go. Celery sauce. It definitely does add a little bit to the appearance, however. A serving of the loaf, topped with the sauce, looks really good.

If only the sauce didn’t overpower the flavor of everything else. This was a lot better the next day when everything had a chance to meld together, but that first day the cream of celery was so strong, overtaking to a degree even the bell peppers, which is a feat. Sadly, the situation was no different with the scent of the dish either. When served that first day (the only day I ate it with the sauce) there was just that one note of condensed soup. That’s really something, considering the other major ingredient was canned salmon.

Thankfully that wasn’t an issue that extended to the texture. The bell peppers had a nice crunch and the flakiness of the salmon came through well.

Appearance – 4.5
Aroma – 3.5
Texture – 4
Taste – 4

Overall – 4 After the flavors had a bit of time to mingle I actually really enjoyed this dish. At least, when I wasn’t serving it with the celery sauce. Skip that, and prepare the loaf a day ahead, letting it chill out in the fridge overnight before baking it.

Celery Salmon Loaf

  • Servings: 6
  • Difficulty: medium
  • Rating: ★★★★
  • Print
from Cooking with Condensed Soups, 1952


Celery Salmon Loaf:

1 1-lb can (2 cups) salmon with juice, flaked
1 1/2 cups dry bread crumbs
1/2 cup minced green pepper
2 eggs, slightly beaten
1 can (1 1/4 cups) condensed cream of celery soup

Celery Cream Sauce:

1 can (1 1/4 cups) condensed cream of celery soup
1/2 cup milk


Celery Salmon Loaf:

Grease a small loaf pan and preheat oven to 350° F.

Combine all ingredients and mix. Pack lightly into the loaf pan.

Bake for 1 hour, or until done.

Pour off extra juice and turn out onto a warm platter. Serve with Celery Cream Sauce

For Celery Cream Sauce:

Blend the cream of celery soup with milk.

Simmer for about 2 minutes.

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