Spaghetti and Ham Timbales

Ingredients

• half a pound of spaghetti
• sufficient cold boiled ham to measure 1 cupful
• two cupfuls of the prepared spaghetti
• one heaping tablespoonful of butter
• one heaping tablespoonful of flour
• i scant cup of milk
• half a teaspoonful of onion juice
• a grate of nutmeg
• the stiffly beaten whites of 4 eggs

Method

1. 1

   Cook 0.5 pound of spaghetti in boiling water until tender, about twenty minutes.

2. 2

   Drain, rinse, and cut into 0.5 inch pieces.

3. 3

   Chop enough cold boiled ham to measure 1 cup and mix with 2 cups of spaghetti.

4. 4

   Make a thick cream sauce with 1 tablespoon each of butter and flour, and 1 scant cup of milk.

5. 5

   Season with salt, cayenne, 0.5 teaspoon of onion juice, and nutmeg.

6. 6

   Mix with spaghetti, ham, and beaten egg whites.

7. 7

   Fill buttered timbale molds and steam until firm in the center.

8. 8

   Serve with tomato or cream sauce.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 4. The excerpt below is the record exactly as published.

Spaghetti and Ham Timbales. Into a large kettle of rapidly boiling water plunge ^ of a pound of spaghetti, bending Januaty* the long sticks round in the kettle as they soften. Cook at a quick boil until tender, about twenty minutes, then drain, rinse and place in a bowl of cold water until chilled. Drain; with a sharp knife cut into yi inch pieces. Put through a meat chopper suffi- cient cold boiled ham to measure i cupful and mix it with two cupfuls of the prepared spaghetti. Make a thick cream sauce with one heaping tablespoonful each of butter and flour, and i scant cup of milk. Season highly with salt and cayenne, J^ a teaspoon ful of onion juice and a grate of nutmeg. When partly cool mix with it the spaghetti, ham and stiffly beaten whites of 4 eggs. F

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