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Cheese Ramekins IV

A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).

A historical recipe

The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Scrape fine 1/4 pound of Gloucester cheese and 1/4 pound of Cheshire cheese.
  2. Beat this scraped cheese in a mortar with the yolks of 4 eggs, 1/4 pound of fresh butter, and the crumbs of a French roll boiled in cream until soft.
  3. When all this is well mixed and pounded to a paste, add the beaten whites of 4 eggs.
  4. Should the paste seem too stiff, 1 or 2 tablespoons of sherry may be added.
  5. Put the paste into paper cases, and bake in a Dutch oven till nicely browned.
  6. The Ramekins should be served very hot.
  7. Since both Gloucester cheese and Cheshire cheese are not easily come by even in London today, it would be hard to reproduce this in the States.
  8. So the best we can suggest is to use half-and-half of two of our own great Cheddars, say half-Coon and half-Wisconsin Longhorn, or half-Tillamook and half-Herkimer County.
  9. For there's no doubt about it, contrasting cheeses tickle the taste buds, and as many as three different kinds put together make Puffs all the more perfect.