Swedish Timbale Cases

Ingredients

• 1 c. flour
• 1 c. milk
• \ tsp. salt
• i egg
• \ tsp. olive oil

Method

1. 1

   Sift flour and salt.

2. 2

   Add slightly beaten egg and the milk.

3. 3

   Beat until smooth.

4. 4

   Add the olive oil.

5. 5

   Dip the iron into hot fat, let stand for 2-3 minutes, then drain and dip into the batter to half an inch of the top of the iron.

6. 6

   Return to the fat until crisp and lightly colored, then remove and drain on soft paper.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 85. The excerpt below is the record exactly as published.

Swedish Timbale Cases Ingredients : f c. flour \ c. milk \ tsp. salt i egg \ tsp. olive oil 200 LABORATORY MANUAL OF FOODS AND COOKERY Method : Sift flour and salt. Add slightly beaten egg and the milk. Beat until smooth. Add the olive oil. To make Timbale Cases Plain and fluted irons of various shapes mounted on a long handle are used for shaping Swedish Timbale Cases. To use : dip the iron into the hot fat, let stand two or three minutes, then drain and ,dip into the batter - - held in measuring cup - - to half an inch of the top of iron, return at once to the fat and hold there until the batter is crisp and lightly colored, then remove from the iron and turn upside down on soft paper to drain. If, on dipping the iron into the batter, the batter does not cling to it, the iron has not been heated enough. If the fat sizzles considerably and the case spreads out and drops from the iron, the mold is too hot. If the iron is lowered too far into the batter, the case will spread over the top of the iron and be troublesome to remove. The finished cases should be very crisp. A small, deep pan of fat gives best results. Fritters Ingredients : 1 c. flour rind i lemon 2 tbsp. sugar 2 eggs \ tsp. salt \ c. milk Method : Same as Muffins (page 202). Apple Fritters Method : Pare apples and cut in eighths, or pare, core, and cut in |-inch slices. Sprinkle with sugar, lemon juice, cinnamon, or nutmeg. Dip in batter and fry in deep fat. Sprinkle with powdered sugar and serve at once. Banana Fritters Method : Remove skins from bananas. Scrape. Cut in halves lengthwise and then cut in 2 pieces crosswise or in i-inch pieces. Sprinkle BATTERS AND DOUGHS 2OI with powdered sugar and lemon juice and let stand half an hour. Drain. Dip in batter and fry in deep fat. Sprinkle with powdered sugar or serve with Grape or Currant Jelly. Pineapple Fritters Method : Drain sirup from canned pineapple. Cut in pieces ; dip in batter and fry in deep fat. Doughnuts I Ingredients : 2 tsp. butter i c. flour \ c. sugar \ tsp. salt 1 egg f tsp. baking powder 2 tbsp. milk | tsp. cinnamon Doughnuts II 3 eggs 5 c. flour i c. sugar 2 tsp. cream of tartar i c. milk i tsp. soda | tsp. nutmeg or mace i tsp. salt Method : Same as for cookies. The dough should be as soft as can be handled. Roll to | inch in thickness, cut in rings and fry in hot fat until golden brown. Turn often in the fat. Drain, cool, and sugar by shaking in a paper bag which contains a small amount of powdered sugar. Comforts Ingredients : 1 c. milk

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