Ramakins
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
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 English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). 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
- Beat an equal portion of Gloucester and Cheshire cheese in a mortar, with the crumb of a French roll, soaked in milk, and the yolks of 3 eggs;
- season with salt and pepper, and when beaten to a paste, add the whites of 2 eggs, and bake them in saucers, in the Dutch oven.--Or: roll paste out thin, lay a thin slice of cheese on it, cover with paste, and bake like puffs.--Or: beat ¼ lb.
- Cheshire cheese with 2 eggs and 2 oz.
- butter, and form it into cakes to cover thin pieces of bread cut round with a wine-glass.
- Lay these on a dish, not touching one another, put it on a chaffing dish of coals, hold a salamander over till quite brown, and serve hot.