Fish Timbal

Name: Fish Timbal
Ingredients: Chop or grind two pounds uncooked whitefish; a quarter of a loaf of white bread; one-quarter pound butter; one-half pint sweet cream; four eggs separated; salt; pepper; little lemon juice

From Council cook book, 1908

Presented as published in 1908. 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 Council cook book (1908), page 9. The excerpt below is the record exactly as published.

Fish Timbal. Chop or grind two pounds uncooked whitefish. Soak a quarter of a loaf of white bread and squeeze dry. Beat together for half an hour with one- quarter pound butter, one-half pint sweet cream, four 5f ratf on 's^°""""''i,X"'°'""°'' IncoTforated 136 Geary St. San Francisco 36 COUNCIL COOK BOOK. eggs separated, salt, pepper, little lemon juice

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