pescatariannut-freeegg-freesoy-free
Fish Ramekins
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
320Calories
3 gProtein
4 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein2.7 g
Carbohydrates4.1 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol97 mg
Sodium40 mg
Potassium99 mg
Calcium57 mg
Iron0 mg
Magnesium6.6 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
FISH RAMEKINS. Take any cold boiled fish of the white meated kind, like cod, haddock or halibut, pick it apart, rejecting all bones and skin, and for one pint of the fish make the usual cream sauce, using a cup and a half of milk or thin cream. When well mixed turn it into well-but- tered ramekins, not quite full. Sprinkle lightly with buttered cracker crumbs
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