dinnerpescatariannut-freeegg-freesoy-free
Striped Bass with Mushrooms in Ramequin Cups
From The Swedish, French, American cook book, 1918
Serves 2
This dish can also be baked in the oven by sprinkling some bread crumbs on the top.
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
417Calories
39 gProtein
18 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein39 g
Carbohydrates18 g
Fiber0.8 g
Sugars10 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol210 mg
Sodium286 mg
Potassium806 mg
Calcium272 mg
Iron1.9 mg
Magnesium101 mg
Phosphorus569 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A106 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B127.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate30 mcg
Choline62 mg
Caffeine0 mg
Water350 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 95. The excerpt below is the record exactly as published.
Striped Bass with Mushrooms in Ramequin Cups Bar raye aux Champignons, en Pot a Ramequin When striped bass is left over, it can be used for a delicious fish dish for luncheon 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 one and a half cups striped bass, cut in small pieces, and half cup cooked mushrooms, cut in julienne style; flavor with sherry; season with pepper and salt. When ready to serve, add four tablespoons rich cream
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