Recipes > Cheese > Ramaquins. No. 2

Ramaquins. No. 2


  • very nearly 1/2 pound of Parmesan cheese
  • 2 ounces of mild Gloucester
  • 4 yolks of eggs
  • about 6 ounces of the best butter
  • 1 good tea-cupful of cream


Beat the cheese first in a mortar; add by degrees the other ingredients, and in some measure be regulated by your taste, whether the proportion of any of them should be increased or diminished. A little while bakes them; the oven must not be too hot. They are baked in little paper cases, and served as hot as possible.


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The Lady's Own Cookery Book (1844).

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