Cornflour Ramequins
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
585Calories
16 gProtein
105 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein16 g
Carbohydrates105 g
Fiber8.5 g
Sugars17 g
Total Fat23 g
Saturated Fat5.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol61 mg
Sodium100 mg
Potassium737 mg
Calcium310 mg
Iron2.8 mg
Magnesium138 mg
Phosphorus567 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate29 mcg
Choline69 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 90. The excerpt below is the record exactly as published.
Cornflour ramequins. Boïil some cornflour in milk; when nearly done, stir in a little butter, grated Parmesan cheese, pepper, a pinch of grated nutmeg, and a small lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.