Oatmeal Timbale with Cream Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 2
Other leftover breakfast foods may be used.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 29. The excerpt below is the record exactly as published.
OATMEAL TIMBALE WITH CREAM SAUCE BREAD AND BUTTER CURRANT JELLY TEA Oatmeal Timbale with Cream Sauce Pour leftover oatmeal into timbale or custard cups ; when cold, turn them out, scoop out the centers, leaving a wall ^ inch thick, mix a little cold chopped meat — the meat and stuffing left from the flank of Tuesday's dinner — with the oatmeal ; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with I c medium Cream Sauce
Cook this with the app: pantry check, scaling, and the assistant.