Ramequins en Caisses

Name: Ramequins en Caisses
Ingredients: two ounces of mild grated cheese; two ounces of white bread-crumbs; milk to soak crumbs; a little butter; a tea-spoonful of mustard powder; the yolks of three eggs; the egg whites

From Culinary jottings, 1885

Serve as soon as they rise and color slightly.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 142. The excerpt below is the record exactly as published.

Ramequins en caisses'' : — Take two ounces of mild grated cheese, and two ounces of white bread-crumbs ; soak the crumbs in milk, and pound them in a mortar with the cheese, and a little butter, till the whole is well mixed ; now season the mixture with pepper and salt, add- ing a tea-spoonful of mustard powder, and the yolks of three eggs. Finally beat up the egg whites

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