Cheese Ramequins (No. 1)

Ingredients

• A quarter of a pound of Pastry
• One ounce of grated Cheese
• The white of one Egg

Method

1. 1

   Make the pastry from the recipe, 'A good pastry for tarts, &C.' Roll out the pastry very thin; sprinkle over it half the grated cheese; fold, and roll out again as before.

2. 2

   Sprinkle the rest of the cheese, fold the pastry again, and roll out an inch thick.

3. 3

   Stamp it into small rounds with a pastry cutter.

4. 4

   Brush over with white of egg, and bake in a quick oven.

5. 5

   Serve very hot, piled on a dish.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 25. The excerpt below is the record exactly as published.

A quarter of a pound of Pastry. | One ounce of grated Cheese. The white of one Egg. Make the pastry from the recipe, “A good pastry for tarts, &C.” Roll out the pastry very thin ; sprinkle over it half the grated cheese ; fold, and roll out again as before. Sprinkle the rest of the cheese, fold the pastry again, and roll out an inch thick. Stamp it into small rounds with a pastry cutter. Brush over with white of egg, and bake in a quick oven. Serve very hot, piled on a dish. 42 THE APSLEY COOKERY BOOK 75. Cheese Ramequins (No. 2)

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