Swedish Timbales

Ingredients

• % cup flour
• 1/2 cup milk
• Vz teaspoon salt
• 1 egg
• 1 tablespoon olive oil

Method

1. 1

   Sift the flour and salt; add the milk and beaten egg gradually, beating constantly with a wire beater; add the oil and continue beating until the batter is perfectly smooth.

2. 2

   Put the timbale iron in a kettle of hot fat for about twenty minutes.

3. 3

   Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat; wipe it on soft paper; dip it into the batter, coating the iron to within three quarters of an inch from the top, allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat; then turn perpendicularly and cook until the batter is a delicate brown.

4. 4

   Take the iron out the same way it was put in, being very careful not to drop the timbale into the fat; drain the grease off and lay timbale on paper to drain.

5. 5

   Wipe the drops of grease from the iron with a soft paper every time it is used.

6. 6

   Fill the timbales with creamed fish, oysters, chicken, or sweetbreads.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 69. The excerpt below is the record exactly as published.

SWEDISH TIMBALES % cup flour 1/2 cup milk Vz teaspoon salt 1 egg 1 tablespoon olive oil

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