Genoa Ramakins
From 365 tasty dishes, 1906
Presented as published in 1906. 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
860Calories
49 gProtein
65 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein49 g
Carbohydrates65 g
Fiber2.1 g
Sugars11 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.4 g
Omega-30.3 g
Cholesterol130 mg
Sodium2604 mg
Potassium513 mg
Calcium1416 mg
Iron3.6 mg
Magnesium81 mg
Phosphorus997 mg
Zinc6.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A347 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate7.4 mcg
Choline40 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 9. The excerpt below is the record exactly as published.
Genoa Ramakins. For each person cut from a stale loaf a slice of bread an inch and a half thick, then trim into circles which will fit in the little dishes. Beat 2 eggs, add a pinch of salt and i^ cupfuls of milk (this will probably suffice for six persons). With this raw custard baste the bread already arranged in the dishes, until it is thoroughly soaked and will absorb no more liquid. Have ready some grated cheese (any variety preferred) and season it with a little pepper. Over the bread in each dish pour i teaspoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.