Ramakins
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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
- Scrape a quarter of a pound of Cheshire cheese, and the same of Gloucester cheese, and add them to a quarter of a pound of fresh butter.
- Beat all in a mortar, with the yolks of four eggs, and the inside of a small French roll boiled soft in cream.
- Mix the paste with the whites of the eggs previously beaten, put it into small paper pans made rather long than square, and bake in a Dutch oven to a fine brown.
- They should be eaten quite hot.
- Some like the addition of a glass of white wine.
- The batter for ramakins is equally good over macaroni, when boiled tender;
- or on stewed brocoli, celery, or cauliflower, a little of the gravy they have been stewed in being put in the dish with them, but not enough to make the vegetable swim.