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Ramakins, Dutch
From Cassell's dictionary of cookery, 1892
Serves 2
Serve very hot.
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, Dutch. — Grate two ounces of Cheshire cheese, and piit it in a marble mortar with the yolk of a hard-boiled egg, and a slice of fresh butter. One anchovy may be added if liked.
Cook this with the app: pantry check, scaling, and the assistant.