Ham Timbals

Ingredients

• a cup of cold boiled ham
• four tablespoonfuls of flour
• four of butter
• a cup of boiled milk
• the yolks of three eggs
• the whites of three eggs
• a dash of lemon juice
• salt and pepper

Method

1. 1

   Put ham through a meat chopper and pound to a paste.

2. 2

   Blend flour and butter in a saucepan, add milk, and cook to a cream.

3. 3

   Season with lemon juice, salt, and pepper, then stir in ham.

4. 4

   Remove from heat, add yolks, beat until cold, then fold in beaten whites.

5. 5

   Pour into buttered moulds and bake in a water bath for 15-20 minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 55. The excerpt below is the record exactly as published.

HAM TIHBALS. Miss Sutton, Rye, N, Y. Put a cup of cold boiled ham twice through a meat chopper and then pound to a paste. Blend in a sauce pan four tablespoonfuls of flour and four of butter. When dissolved add a cup of boiled milk and cook to a cream. Season with a dash of lemon juice, salt and pepper, then put in the ham and stir well. Take from the fire and add the well beaten yolks of three eggs, beat until cold. Then fold in the whites of the eggs,

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