Name: ★ Trumese and Rice Timbale, Roast or Loaf
Ingredients: 2 cups minced trumese 2 cups boiled; 2 cups boiled; 1/4 cup of oil

★ Trumese and Rice Timbale, Roast or Loaf

Ingredients

2 cups minced trumese 2 cups boiled
2 cups boiled
1/4 cup of oil

Directions

Prepare

Mix the ingredients thoroughly and put into a timbale mold or brick-shaped bread tin, a covered can, or individual molds.

Cook and serve

Steam, or bake in a pan of water (covered until the end) for ¾ to 1½ hour according to size of loaf.
Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

What each ingredient does

Trumese: Forms the main body of the timbale and gives it its bulk and flavour.
Rice (in the method): Adds starch and bulk so the mixture holds its shape when cooked and turned out.
Oil: Adds fat, which gives the timbale moisture and a softer, richer texture.

“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.