Timbale Cases
From Left-overs made palatable, 1902
These cups can be reheated and filled with creamed chicken, fish, or lobster.
Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 30. The excerpt below is the record exactly as published.
the milk, egg and olive oil. Beat with a Dover beater till very light. On the stove have a kettle of fat heat- ing. When hot enough to brown a bit of bread in forty seconds, put a timbale iron in the kettle of fat till hot, lift it out and shake off all the superfluous fat. Hold in a tin cup in your left hand the batter, in this immerse the hot iron to three-fourths its depth. The batter will cling to it in half a minute. Lift it out care- 9° Left-Overs fully and dip in the hot fat. The mixture will rise to the top of the iron and in half a minute be trans- formed into a brown, crisp cup. Lift it up and slip it off upside down on a sheet of blotting paper. Repeat the operation till the batter is used up. This recipe will give eighteen timbale cases.
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