Pastry Ramakins
From Cassell's dictionary of cookery, 1892
Serves 4
Serve hot, sufficient for three or four persons.
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 1109. The excerpt below is the record exactly as published.
Pastry Ramakins.— RoU out evenly and thinly a quarter of a pound of good puff paste. Sprinkle over it a little finely-grated Parmesan, fold, roll it again, and sprinkle a little more cheese upon it ; then roll it out once more, stamp it into any fancy shapes, and brush over with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.