Timbales of Haddock
From Dainty dinners and dishes for Jewish families, 1907
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
No method was recorded for this recipe.
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 12. The excerpt below is the record exactly as published.
TIMBALES OF HADDOCK. T i m bales d'A iglejin. £ lb. cooked (dried) haddock 1 gill white stock. 1 gill almond milk. 4 pint aspic jelly. £ oz. isinglass. Cayenne and salt. 2 or 3 drops of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.