Ramekins a l'ude or Sefton Fancies
From Modern cookery, in all its branches, 1884
Serves 1
Serve very hot.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 337. The excerpt below is the record exactly as published.
RAMEKINS A l’uDE, OR SEFTON FANCIES. Boll out, rather thin, from six to eight ounces of fine cream-crust, ©r feuilletage (see page 345) ; take nearly or quite half its weight of * Strawberry or raspberry jelly will answer admirably for these. 876 MODERN COOKERY. [chap. XVllK grated Parmesan, or something less of dry white English cheese
Cook this with the app: pantry check, scaling, and the assistant.