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Ramakins with Ale or Wine

Name: Ramakins with Ale or Wine
Yield: 2 servings
Ingredients: a cupful of boiling cream; four ounces of grated Gloucester; four ounces of grated Cheshire cheese; four ounces of good butter; the beaten yolks of four eggs; a wine-glassful of ale or wine

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 1472. The excerpt below is the record exactly as published.

Ramakins with Ale or Wine.— Soak the crumb of a French roll in a cupful of boiling cream for a few minutes. Put it in a mortar with four ounces of grated Gloucester, four ounces of grated Cheshire cheese, and four ounces of good butter. Pound the mixture well, and beat it thoroughly with the beaten yolks of four eggs, and a wine-glassful of ale or wine

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