Timbales of Rice
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 138. The excerpt below is the record exactly as published.
Timbales of Rice. — Line a buttered baking dish with rice prepared as for croquettes — ^but without sugar or flavoring — by pressing it over the bottom and sides of the dish, leaving it an eighth of an inch thick, brush the inside surface with white of ^'g<g slightly beaten, and dry ten minutes in a warm oven, then fill the dish three fourths full of creamed or hashed chicken, turkey, or veal
Cook this with the app: pantry check, scaling, and the assistant.