Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Timbales Paste
From Cookery and housekeeping, 1882
Serves 3
The paste is used for timbales and should be kept clean and sweet.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. of flour
- ½ lb. of butter
- the yolks of two eggs
- half a pint of water
- a little salt
Method
Heap the flour on the slab, make a hollow in the center, stir in the yolks of two eggs, a pinch of salt, and a glass of water.
Mix and work with fingers until firm and smooth.
Gradually work in the butter, dipping fingers in dry flour as needed.
Form into a ball, wrap in cloth, and let rest.
Roll out thin, line moulds, fill with flour, and bake.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 29. The excerpt below is the record exactly as published.
lb. of flour ; a little salt and hot water, enough to melt the butter and work up the paste. MAKING PASTE AXD PASTRY. 67 To model a raised pie requires the skill and taste of a potter, and no printed description will convey the necessary instruction ; if it is worth doing, it is worth paying for a couple of lessons. The paste made for timbales is made with i lb. of flour, ^ lb. of butter, a little salt, the yolks of two eggs, and half a pint of water. The flour is heaped on the slab, and then a hollow is made in the centre, into which are stirred the yolks of two eggs, a pinch of salt, a glass of water. The mixture is stirred and worked with the fingers in the first place : it must be firm and smooth, yet soft. The butter is to be gradually worked in ; during this process the fingers must be frequently dipped in dry flour. When the paste has been thoroughly mixed, it is made into a ball and wrapped in a cloth till it is wanted. It is then rolled out very thin, and the moulds are lined with it and filled with flour (to be taken out) and baked. The shape of the moulds varies with fashion and fancy ; lozenge-shaped moulds which form a star when placed together look well, and little troughs are also a neat form for filling. The next kind of paste is made with | lb. of butter
Cook this with the app: pantry check, scaling, and the assistant.