Ramaquins

Ingredients

• Crumble a slice of stale baker's bread
• a breakfast cup of boiling milk
• two ounces of butter
• four ounces of grated cheese
• half a teaspoonful of made mustard
• half a teaspoonful of sifted sugar
• half a saltspoonful of pepper
• one of salt
• as much powdered mace as will go on the end of a penknife
• the yolks of three eggs
• the whites of four eggs

Method

1. 1

   Soak the crumbled bread in boiling milk for a quarter of an hour, then strain off the milk.

2. 2

   Beat smooth, stir in melted butter, grated cheese, mustard, sugar, pepper, salt, mace, and yolks.

3. 3

   Just before baking, fold in beaten egg whites.

4. 4

   Bake in buttered cases or patty pans for 6 to 15 minutes.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 110. The excerpt below is the record exactly as published.

RAMAQUINS. Crumble a slice of stale baker's bread ; cover it with a breakfast cup of boiling milk ; let it soak a quarter of an hour in a hot place ; then strain off the milk but don't press it ; beat it smooth ; stir in it two ounces of butter which the warm bread will melt, then four ounces of grated cheese (half parmesan is best), half a teaspoonful of made mustard, half a teaspoonful of sifted sugar, half a saltspoonful of pepper, one of salt, as much powdered mace as will go on the end of a penknife, and the yolks of three eggs ; mix together thoroughly ; just before you are ready to bake them beat the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.