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Swedish Timbales

Swedish timbales are fried batter cakes made with flour, milk, eggs, salt, sugar, oil, cooked in hot fat.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Swedish Timbales

Ingredients

Directions

Make the batter

  1. Combine one-half pint flour, 1 gill of milk, generous measure, 2 eggs, 1/2 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon salad oil.

  2. Beat eggs until light.

  3. Add milk to the beaten eggs.

  4. Pour this mixture onto the flour and beat to a smooth batter.

  5. Add other ingredients and beat for two minutes.

Heat the iron

  1. Put the timbale iron in a kettle of hot fat for about two minutes.

  2. Fill a cup two-thirds full with the batter.

Cook the timbales

  1. When the iron is quite hot, put it into the batter and let remain until it clings to the sides of the iron.

  2. Then immerse the iron in hot fat and cook until a delicate brown.

  3. If the iron is not hot enough, the batter will drop off the iron.

  4. Let the batter come within one-half inch of the top of the iron.

  5. Fry in cottolene.

Nutrition, whole recipe (rough)

801Calories
27 gProtein
28 gFat
108 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the batter that holds the timbale shape when fried.
Eggs
Bind the batter and add lift and richness to the crisp shell.
Milk
Thins the batter to a pourable consistency and adds moisture.
Salad oil
Adds fat that tenderizes the batter and helps the crust brown.

The step that matters

Heat the iron until it is quite hot before dipping. The batter only clings and sets on a very hot iron. If the iron is not hot enough, the batter slides off instead of forming a shell around it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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