[New post] To Make Ramakins-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the Cheshire cheese, butter and eggs have been mixed, made into cakes, laid in a dish over hot coals, and browned with a salamander for the receipt (recipe) To make Ramakins, they are served up hot." To Make Ramakins-A Taste of Hearth Cooking hearttohearthcookery Apr 25 After the Cheshire cheese, butter and eggs have been mixed, made into cakes, laid in a dish over hot coals, and browned with a salamander for the receipt (recipe) To make Ramakins, they are served up hot. Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com Powered by WordPress.com