vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ramakins (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
The batter should be as thick as cream.
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 1471. The excerpt below is the record exactly as published.
Ramakins (another way). — Put a sauce- pan on the fire with the third of a pint of milk, two ounces of fresh butter, and a pinch of salt. Add gradually two tea-spoonfuls of tioui-, beat the mixture till quite smooth, and stir it for five minutes, or until it is quite hot. Take it oif the tire, and add two ounces of grated Parmesan, Gruyere, or Cheshii-e cheese, four well-beaten eggs, and a little pepper and pounded mace
Cook this with the app: pantry check, scaling, and the assistant.