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Swiss Ramequin
From Miss Parloa's kitchen companion, 1887
Serves 2
Suitable for luncheon or supper.
Presented as published in 1887. 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
611Calories
35 gProtein
16 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein35 g
Carbohydrates16 g
Fiber3.4 g
Sugars7.6 g
Total Fat58 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol253 mg
Sodium1412 mg
Potassium559 mg
Calcium986 mg
Iron1.6 mg
Magnesium67 mg
Phosphorus731 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C9.6 mg
Vitamin A697 mcg
Vitamin E4.9 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline102 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 209. The excerpt below is the record exactly as published.
Swiss Ramequin. For six persons use eight small slices of stale bread, an egg, a cupful of milk, half a pound of mild soft cheese, half a teaspoonful of salt, a grain of cayenne, and two generous table-spoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.