Cheese and Egg Ramekin

Name: Cheese and Egg Ramekin
Ingredients: a very tiny pinch of pepper; a very tiny pinch of salt; one egg; a little grated cheese; cover them with bread crumbs; some small pieces of butter

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1010Calories

57 gProtein

93 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1010 kcal

Protein57 g

Carbohydrates93 g

Fiber4.9 g

Sugars7 g

Total Fat55 g

Saturated Fat22 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol323 mg

Sodium2991 mg

Potassium507 mg

Calcium1303 mg

Iron6.6 mg

Magnesium95 mg

Phosphorus1051 mg

Zinc7.5 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A357 mcg

Vitamin E1.2 mg

Vitamin K9.3 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.3 mg

Folate146 mcg

Choline180 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.

an 3- tiny pinch of salt and pepper ; cover them with bread- crumbs ; put some small pieces of butter on the top. Brown them in the oven. 72 DOMESTIC COOKERY. {Another way.) Butter some ramakin cases, and put in a little grated cheese ; then drop in one egg, a very tiny pinch of pepper and salt; cover them with bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.