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Swedish Timbales

A fried batter made with cornstarch, flour, beer, milk, water, egg yolks, and olive oil, cooked in a timbale iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beer and olive work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 495 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Swedish Timbales

Ingredients

Directions

Make the batter

  1. Mix cornstarch, flour, and salt in a bowl.

  2. Gradually add beer, milk, and water, mixing until smooth.

  3. Stir in the egg yolks and olive oil.

Fry the timbales

  1. Heat a timbale iron in hot oil.

  2. Pour batter into the iron and fry until crisp and brown.

  3. Remove from the iron and drain on paper.

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.

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. Beer + olivetop 13% of all pairs
    Smell alikemoderate
    Cooked together495 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Beer + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together298 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Milk + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cornstarch
Forms a crisp, light shell when fried, giving the timbale its structure.
Flour
Adds body and helps the batter hold together while it fries.
Egg yolks
Enrich the batter and help bind it, adding richness and a tender interior.
Milk
Adds liquid and milk sugars that help the surface brown in the hot oil.
Olive oil
Adds fat that tenderizes the batter and contributes to a crisp, golden finish.

The step that matters

Heat the timbale iron in hot oil before pouring in the batter. The batter must hit a very hot surface so the outside sets and crisps quickly. If the iron is not hot enough, the batter absorbs oil, becomes greasy, and may stick or fall apart when released.

“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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