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Ramakins

A baked cheese roll made with grated Cheshire and Gloucester cheeses, butter, eggs, cream-soaked French roll, and optional white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Ramakins

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Soak the French roll in cream until soft.

  2. In a mortar, beat together the cheeses and butter.

Make the mixture

  1. Mix in the yolks of the eggs and the soaked roll.

  2. Fold in the beaten egg whites gently.

  3. Pour the mixture into small paper pans, shaped longer than square.

Bake and serve

  1. Bake in a Dutch oven until golden brown.

  2. Serve hot, optionally adding white wine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cheese + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together345 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the custard and the whites, folded in, lighten the mixture and help it rise.
Cheshire cheese
Provides the main cheese flavour and, when melted, a rich, binding texture.
Gloucester cheese
Adds further cheese flavour and helps the mixture set as it cooks.
Butter
Adds richness and moisture, giving a tender texture and browning in the oven.
French roll
Soaked in cream, it absorbs liquid and adds body and softness to the mixture.
Cream
Softens the roll and adds moisture and richness to the mixture.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air when beaten, and deflating them by vigorous stirring loses the lift that helps the roll puff and turn light in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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