Timbale of Fruit, Comtesse
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 73. The excerpt below is the record exactly as published.
TIMBALE OF FRUIT, COMTESSE Line a buttered timbale mold with the paste No. 82. Lay out the form with buttered paper, and fill with dry beans or crumbs. Bake the crust to a nice color. Take out the beans and paper, and fill with a firm compote of fruit of any kind. Turn from the mold so the bottom becomes the top. Cover with a thick fruit sauce, or a diluted marmalade
Cook this with the app: pantry check, scaling, and the assistant.