Ramequins
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Serve immediately after baking.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 362. The excerpt below is the record exactly as published.
half an ounce of butter till the whole is well mixed. Season with pepper and salt, adding a teaspoonful of mustard powder and the yolks of three eggs. Finally, beat up the whites of the eggs to a stiff froth, add it to the rest, and fill paper cases which have been well buttered outside and inside. Bake for ten or fifteen minutes, and serve as soon as the Ramequins
Cook this with the app: pantry check, scaling, and the assistant.