Ramekins

Ingredients

• Two table-spoonfuls of grated cheese
• One table-spoonful of butter
• Two table-spoonfuls of bread-crumbs
• Four table-spoonfuls of milk
• One-quarter tea-spoonful of mustard
• One-quarter tea-spoonful of salt
• One-eighth tea-spoonful of pepper
• One egg

Method

1. 1

   Boil the crumbs in the milk until soft, and add the butter, mustard, salt, pepper and cheese and the yolk of the egg.

2. 2

   When well mixed, stir in the white of the egg, beaten to a stiff froth.

3. 3

   Put the mixture in paper cases, filling each case but three-quarters full, and bake five or six minutes.

4. 4

   Serve immediately, else they will fall.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 136. The excerpt below is the record exactly as published.

RAMEKINS. Two table-spoonfuls of grated cheese. One table-spoonful of butter. Two table-spoonfuls of bread-crumbs. Four table-spoonfuls of milk. One-quarter tea-spoonful of mustard. One-quarter tea-spoonful of salt. One-eighth tea-spoonful of pepper. One egg

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