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Timbale for Macaroni, &c.

Name: Timbale for Macaroni, &c.
Yield: 2 servings
Ingredients: Take a pound of flour; a little more than half a pound of butter; two yolks of eggs; a pinch of salt; half a glassful of water

From Cassell's dictionary of cookery, 1892

Serves 2

May be used for macaroni, fricassee, or blanquettes.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1984. The excerpt below is the record exactly as published.

Timbale for Macaroni, &c. — The paste for a hot timbale should be a little more delicate than for a cold pie ; therefore put more butter into it. Take a pound of flour, a little more than half a pound of butter, two yolks of eggs, and a pinch of salt. Work this with half a glassful of water

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