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Timbale of Fish

Name: Timbale of Fish
Yield: 2 servings
Ingredients: 1½ lb. raw fish; % pt. thick cream; small piece of butter, size of egg; 4 eggs yolks and whites beaten separately; teaspoon of onion juice; pepper and salt to taste

From San Rafael cook book, 1906, 1906

Serves 2

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

TIMBALE OF FISH— Mrs. J. K. Armsby. 1% lb. raw fish mashed through a colander, % pt. thick cream, small piece of butter, size of egg, 4 eggs yolks and whites beaten separately, 'teaspoon of onion juice, pepper and salt to taste

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