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Cheese Ramequins
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: about twelve minutes. Sufficient for four or five ramequins.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 338. The excerpt below is the record exactly as published.
Cheese Eamequins.— Mix two ounces of flour very smoothly with a cupful of wa-ter, and put it, with a little salt and pepper, and. a piece of butter about the size of an egg, into a saucepan. Let it boil for thi-co or four minutes, then stii' in two ounces of fine Cheshire cheese crumbled; let it bcil another minute, and add two eggs well beaten ; put them in gradualV, stu-ring all the time. Have read.y a well-oiled baking-tin, and drop CHE (119) CHE this mixture upon it, in lumps about the size of a small apple. Press them slightly iu the centre, hrush them over with egg, and put a tea-spoonful of Gruyere cheese
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