Dinner
Egg and cheese timbales
Marion Harland’s original method for Egg and cheese timbales, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat six eggs very light and add to them a gill of warm milk, in which a pinch of soda has been dissolved, five tablespoonfuls of grated cheese and a pinch, each, of paprika and salt.
- Butter small timbale molds, or pâté pans, fill with the egg mixture and set in a baking-pan of boiling water until the egg is set.
Historical transcription
Source method
- 1
Beat six eggs very light and add to them a gill of warm milk, in which a pinch of soda has been dissolved, five tablespoonfuls of grated cheese and a pinch, each, of paprika and salt. Butter small timbale molds, or pâté pans, fill with the egg mixture and set in a baking-pan of boiling water until the egg is set. Turn out carefully on a hot platter and pour hot tomato sauce about them. Serve at once, as they soon fall. A nice luncheon entrée .
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.