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Emily Netuzed recipe book, August 1874
Page 18
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Cheese Ramiquins Put a gill of water in a Stewpan & add 2 oz of grated Parmesan Cheese to it, 2 oz Butter, & a little cayenne Pepper & salt. Set it on the fire & when boiling stir 2 or 3 Spoonfuls of Flour - keep stirring it over the fire till the paste becomes dryish the bottom of the Stewpan quite white, add 3 or 4 eggs by degrees till it forms a paste. butter a baking sheet - well & lay the paste cut in 2 rounds (1/2 the size of the bowl of a spoon/egg over & put a small bit of Parmesan Cheese on each, bake for 20 minutes, & serve quite hot. Mrs Corderey Brandy Butter (for Plum Pudding) 1/4 lb Butter, beat up with a wooden spoon in a basin till it looks like thick Cream, add 1/4 lb lump Sugar & 1 large glassful of Brandy & the same of Sherry adding but a small quantity at a time of the Wine & Brandy.
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Cheese Ramiquins Put a gill of water in a Stewpan & add 2 oz of grated Parmesan Cheese to it, 2 oz Butter, & a little cayenne Pepper & salt. Set it on the fire & when boiling stir 2 or 3 Spoonfuls of Flour - keep stirring it over the fire till the paste becomes dryish the bottom of the Stewpan quite white, add 3 or 4 eggs by degrees till it forms a paste. butter a baking sheet - well & lay the paste cut in 2 rounds (1/2 the size of the bowl of a spoon/egg over & put a small bit of Parmesan Cheese on each, bake for 20 minutes, & serve quite hot. Mrs Corderey Brandy Butter (for Plum Pudding) 1/4 lb Butter, beat up with a wooden spoon in a basin till it looks like thick Cream, add 1/4 lb lump Sugar & 1 large glassful of Brandy & the same of Sherry adding but a small quantity at a time of the Wine & Brandy.
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