Swedish Timbales
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 cup flour.
- 1/2 teaspoon salt.
- 1 teaspoon sugar.
- 1 egg.
- 2/3 cup milk.
- 1 tablespoon olive oil.
- PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil.
- Mixture should be very smooth, strain and let stand over night.
- Heat a timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned.
- Remove from iron and invert on brown paper.
- These dainty cases are for all kinds of creamed mixtures.
- They are used instead of patty shells or croustades.