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Ramakin or Cheese Pudding

Name: Ramakin or Cheese Pudding
Yield: 4 servings
Ingredients: half a pound of good old Cheshire cheese; a large table-spoonful of flour; three or four well-beaten eggs; as much milk as will make the batter of the consistency of cream

From Cassell's dictionary of cookery, 1892

Serves 4

Serve quickly after baking.

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

Nutrition per serving

284Calories

18 gProtein

5 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories284 kcal

Protein18 g

Carbohydrates4.8 g

Fiber0 g

Sugars0.4 g

Total Fat21 g

Saturated Fat12 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol199 mg

Sodium453 mg

Potassium118 mg

Calcium394 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus346 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate31 mcg

Choline111 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1470. The excerpt below is the record exactly as published.

Ramakin or Cheese Pudding.— Grate half a pound of good old Cheshire cheese, and mix a large table-spoonful of flour with it. Stir in gradually a little milk to moisten the cheese, and afterwards add three or four well- beaten eggs, and as much milk as will make the batter of the consistency of cream

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