Egg Timbale
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. C. P. Pomeroy.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 19. The excerpt below is the record exactly as published.
Egg Timbale. Allow 1 egg for each timbale. To 4 eggs, beaten with a fork, add J4 cup cream, J4 teaspoon salt and dash of paprika, a little onion juice and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.