Timbale of Potatoes

Ingredients

• two quarts of Irish potatoes
• six ounces of butter
• two whole eggs
• the yolks of six eggs
• salt
• pepper
• nutmeg
• a little sugar
• fresh bread-crumbs

Method

1. 1

   Cook, drain, mash, and pass potatoes through a fine sieve.

2. 2

   In a saucepan, combine with butter, whole eggs, yolks, salt, pepper, nutmeg, and sugar.

3. 3

   Place in a buttered timbale mold sprinkled with bread-crumbs, top with more bread-crumbs and bits of butter.

4. 4

   Bake for half an hour in a moderately hot oven.

5. 5

   Before serving, run a knife between the potatoes and the mold, turn over carefully, and serve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.

Timbale of Potatoes. — Cook, drain, mash, and pass through a fine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt, pepper, nutmeg and a little sugar ; have a plain two-quart timbale mould, well buttered and sprinkled with fresh bread-crumbs

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