Corn Timbales

Ingredients

• 6 ears of sweet corn
• 1 cup of corn
• 1 tablespoon of butter melted
• ¼ teaspoon paprika
• ½ teaspoon salt
• the beaten yolks of 3 eggs
• 1 tablespoon flour

Method

1. 1

   Press out the pulp from 6 ears of sweet corn.

2. 2

   To 1 cup of corn add 1 tablespoon melted butter, ¼ teaspoon paprika, ½ teaspoon salt, the beaten yolks of 3 eggs, then the stiffly beaten whites and 1 tablespoon flour.

3. 3

   Butter corn timbale molds, fill with the mixture ½ full, set in a pan of water, and bake until firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

CORN TIMBALES— Mrs. C. C. Stevenson. Take 6 ears of sweet corn and press out the pulp; to 1 cup of corn add 1 tablespoon of butter melted, ^4 teaspoon paprika, % teaspoon salt, the beaten yolks of 3 eggs, then the stiffly beaten whites and 1 tablespoon flour. Butter corn timbale molds, then fill with the mix- ture % full, set in a pan of water and place in a hot oven. Bake until firm, then unmold onto a hot plate. SWEET PEA TIMBALES— Mrs. F. D. Madison. Boil spaghetti or macaroni in long pieces, in salt and water. Butter molds, begin in center of bottom and gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick, if so, dip it in the ibeaten white of an egg. Filling — Mash and strain 1 cup peas, add 1 beaten egg, 2 teaspoons pate de foie gras, salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons white sauce, 1 teaspoon flour wet in a little chicken stock. When mixed it should be the consistency of molasses. Pour into molds and bake 15 min. Turn out onto rounds of toast. PIMIENTO TIMBALES— Mrs. F. D. Madlison. Butter and line each timbale moMi with a pimieate, fill with the follow- ing mixture: % cnp of boiled spaghetti or macaroni, 1 tablespoon pate de foie gras, 4 tablespoons cream, 1 egg (beaten), 2 tablespoons white sauce, celery salt, pepper and salt to taste. Chop spaghetti very fine and stir all together. Put in molds and sprinkle on top with Parmesam cheese and powdered cracker. Place molds in pan standing in a little water and bake 15 min. Turn out on rounds of toast andi cover with prln-temps, cream or butter sauce. This recipe is for Vz dozen tlm- bales. 76 VEGETABLES STUFFED PIMIENTOS MORRONES— Mrs. W. F. JOnes. To 1 large can of pimientoes take 2 cups finely minced meat, 1 cup cracker crumbs, 2 teaspoons chopped parsley, 2 tablespoons butter, 2 teaspoons chopped capers, 8 drops celery extract, a little onion juice, Worcestershire, paprika and salt to taste. Fill the pimientos and place each one in a ramekin or -in a large porcelain dish in 'which they can be served. Pour over them the juice from the can and heat thorough- ly. Prepare a white sauce by blending 1 tablespoon of butter with 1 of flour; thin with creami until right consistency, add a little chopped parsley, 1 chopped truffle and season with salt, cayenne and tabasco. Pour hot over peppers and serve. Also pimientos are delicious stuffed with my cream crab or shrimp recipe and served as when stuffed with meat. STUFFED TOMATOES AU PIMIENTOS MORRONES— Mrs. L. A. Lancel. 6 medium sized tomatoes, 1 cup boiled rice, % cup chopped Pimientos Morrones, paprika andi salt to flavor. Directions: — Cut off the tops of the tomatoes, remove inside with a spoon, mix the rice, Pimientos, - parsley, salt and paprika, fill the tomato cases with the rice mixture and on top of each place half level teaspoon of butter, put in oven and brown; garnish with slices of lemon. Serve on a lettuce leaf. TOMATOES STUFFED WITH HAMiBURGHER STEAK. —Mrs. H. O. Howitt. Take 12 large, firm, anid ripe tomatoes; remove the tops with a sharp knife, also the centers; fill with the following mixture: Mix well some Hamburgher steak with, brownedi bread crumbs, chopped onion, salt and pepper, and especially butter; ibe sure that the firm textures of the steak as well broken up ; then fill the tomatoes with this mixture, with the centers of the tomatoes added; place the tops on them, bind with a light string, and lay in a kettle in which are placed some strips of bacon; steam for % of an hour; then remove the strings carefully and serve. Bte sure they are browned before serving. EGGS AND TOMATOESi— Dp. C.B. Brown, S. F. Mix 1 tablespoon 'butter and 1 dessert spoon flour; cook together and add % pt. of thick tomatoes. When this is hot, add 6 eggs beaten liglht, 1 teaspoon salt,

Cook this with the app: pantry check, scaling, and the assistant.