A historical main dish from Recipes from here and there (1900). Makes tasty Sunday night supper hot dish.
Preserved exactly as written in the original source
Combine spaghetti cooked with cheese and any left over white fish
Season with green pepper, salt, plenty of butter, enough milk to moisten
Bake in ramekins
Modern guidance to help you succeed with this vintage recipe
The starch released from cooked pasta creates a creamy sauce when combined with milk and butter, forming an emulsion that coats the fish and noodles. Baking in ramekins concentrates flavors while the cheese proteins brown on top, creating textural contrast. The gentle oven heat prevents the delicate fish from overcooking while melding the flavors together.
The dish can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator, or let stand at room temperature for 30 minutes before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes, adding a splash of milk if the mixture seems dry. Can also be reheated in the microwave at 50% power, stirring halfway through.
AI-generated tips from Chef Cecil's culinary database
The dish can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator, or let stand at room temperature for 30 minutes before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes, adding a splash of milk if the mixture seems dry. Can also be reheated in the microwave at 50% power, stirring halfway through.
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