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Creamed Shad in Ramequin Cups
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon or dinner.
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
466Calories
40 gProtein
0 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein40 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat7.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.7 g
Cholesterol177 mg
Sodium121 mg
Potassium908 mg
Calcium111 mg
Iron2.3 mg
Magnesium71 mg
Phosphorus644 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E2.9 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)20 mg
Folate35 mcg
Choline175 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 91. The excerpt below is the record exactly as published.
Creamed Shad in Ramequin Cups Alose a la Creme en Pot a Ramequin If you have any shad left over, pick it in small pieces; make a very rich cream sauce; flavor with sherry, pepper, salt, a few drops of onion juice, add to cup cream sauce one cup of the fish, fill it in the ramequin cups; put some fresh bread crumbs on the top with small pieceof butter
Cook this with the app: pantry check, scaling, and the assistant.