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Ramakins, German
From Cassell's dictionary of cookery, 1892
Serves 2
Serve at once.
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 1472. The excerpt below is the record exactly as published.
Ramakins, German. — Take a pint of now milk, and simmer it in a saucepan, but do not let it boil ; by degrees add three hand- fuls of flour, stirring all the time. When the paste is smooth and without lumps, put in a little salt, a piece of butter, and a quarter of a pound of Parmesan or Gruyere cheese
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