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Ramequins en Caisses
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
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
Nutrition per serving
461Calories
33 gProtein
3 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein33 g
Carbohydrates3.3 g
Fiber0.4 g
Sugars0.9 g
Total Fat46 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol648 mg
Sodium586 mg
Potassium276 mg
Calcium495 mg
Iron3 mg
Magnesium45 mg
Phosphorus585 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0.2 mg
Vitamin A419 mcg
Vitamin E2.2 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate87 mcg
Choline445 mg
Caffeine0 mg
Water138 g
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.
Ramequins en Caisses. — Take two ounces of mild grated cheese and the same quantity of white breadcrumbs. Soak the crumbs in milk, and pound them in a mortar with the cheese and 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
Cook this with the app: pantry check, scaling, and the assistant.