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Ramakins Pastry
From Cassell's dictionary of cookery, 1892
Serves 4
Serve quickly, neatly arranged.
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
273Calories
17 gProtein
10 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein17 g
Carbohydrates9.8 g
Fiber0.1 g
Sugars0.1 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol49 mg
Sodium1008 mg
Potassium108 mg
Calcium502 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus363 mg
Zinc2.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate8.3 mcg
Choline8.4 mg
Caffeine0 mg
Water13 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 1472. The excerpt below is the record exactly as published.
Ramakins Pastry.— Take any pieces of good puif-paste left from making pies or tarts, or if these are not at hand make a small quantity of good pufl: paste. Grate half its weight in Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.