vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour Ramakins
From The encyclopædia of practical cookery, 1890
Serves 1
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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 493. The excerpt below is the record exactly as published.
Cornflour Ramakins. — Put the required quantity of Cornflour into a saucepan with a little milk, and parboil it ; add a little each of grated Parmesan cheese, butter, grated nutmeg, pepper, and sugar, and mix well. Remove the pan from the fire, take up the paste with a dessert-spoon, put it carefully on a slab, place a piece of cheese in the centre of each, cover over with a little of the Cornflour paste, and let them get cold. Trim them round, dip them into well-beaten yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.