FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAMEKIN
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
(1)Porcelain or earthenware mold in which mixture is baked and then brought to the table. Paper soufflé cases nowadays called ramekin cases. (2)Formerly the name given to toasted cheese: now tarts filled with cream cheese are called ramekins.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
originally the word signified a mixture of cheese, eggs, and other things, formed in a mould, or served on bread it is now, used in the plural sense, applied to almost any kind of cheese cake, or cake containing cheese.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a small dish for baking and serving an individual portion of food. It may also be a quantity of food served in such a dish, in particular it is a small quantity of cheese baked with breadcrumbs, eggs, and seasoning.
- ORIGIN from French ramequin, of Low German or Dutch origin; compare with obsolete Flemish rameken 'toasted bread.'
are porcelain cups, often used to make souffles. They are usually white and can withstand high heat.
