Ramequin Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Cheese Souffle: The same, with only a part of the fruit, and ten whites beaten to a froth, may be made into a Cheese Souffle, baked in cups, or in paper cases.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 70. The excerpt below is the record exactly as published.
RAMEQUIN PUDDING. CHEESE PUDDING. CHEESE SOUFFLE. 2% lbs. dry curd, 8 czs. sugar, 10 yolks of eggs, I lb. sultanas, 8 ozs. currants, 4 ozs. citron, 4 ozs. butter, 2 ozs. cornstarch, a little cinnamon, the grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.