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Swedish Timbales

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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. ¾ cup flour ½ teaspoon salt 1 teaspoon sugar ½ cup milk 1 egg 1 tablespoon olive oil Mix dry ingredients, add milk gradually, and beaten egg;
  2. then add olive oil.
  3. Shape, using a hot timbale iron, fry in deep fat until crisp and brown;
  4. take from iron and invert on brown paper to drain.
  5. To Heat Timbale Iron.
  6. Heat fat until nearly hot enough to fry uncooked mixtures.
  7. Put iron into hot fat, having fat deep enough to more than cover it, and let stand until heated.
  8. The only way of knowing when iron is of right temperature is to take it from fat, shake what fat may drip from it, lower in batter to three-fourths its depth, raise from batter, then immerse in hot fat.
  9. If batter does not cling to iron, or drops from iron as soon as immersed in fat, it is either too hot or not sufficiently heated.
  10. To Form Timbales.
  11. Turn timbale batter into a cup.
  12. Lower hot iron into cup, taking care that batter covers iron to only three-fourths its depth.
  13. When immersed in fat, mixture will rise to top of iron, and when crisp and brown may be easily slipped off.
  14. If too much batter is used, in cooking it will rise over top of iron, and in order to remove timbale it must be cut around with a sharp knife close to top of iron.
  15. If the cases are soft rather than crisp, batter is too thick and must be diluted with milk.
  16. Fill cases with Creamed Oysters, Chicken, Sweetbreads, or Chicken and Sweetbreads in combination with Mushrooms.