pescatariannut-freeegg-freesoy-free
Creamed Salmon in Ramequin Cups a la Teckla
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
535Calories
54 gProtein
12 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein54 g
Carbohydrates12 g
Fiber0 g
Sugars8.8 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol190 mg
Sodium179 mg
Potassium1461 mg
Calcium268 mg
Iron2.1 mg
Magnesium93 mg
Phosphorus676 mg
Zinc2.4 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B62.1 mg
Vitamin B128.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate65 mcg
Choline33 mg
Water337 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 80. The excerpt below is the record exactly as published.
Creamed Salmon in Ramequin Cups a la Teckla Saumon a la Creme en Pot a Ramequin, a la Teckla When salmon is left over it can be used for a delicious fish dish for lunch or dinner by making a rich cream sauce from one large tablespoon butter, one heaping tablespoon flour, and one and a half cups milk. Beat the sauce well, add to that two cups of salmon cut in small pieces; leave on the stove until very hot; flavor with sherry, and, when ready to serve, add three or four tablespoons rich cream; fill the cups; garnish with parsley
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