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Swedish Timbale Cases

A batter fried in timbale irons, served with cream peas, meat, fish, or berries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Timbale Cases

Ingredients

Directions

Prepare the batter

  1. Mix flour, olive oil, egg, milk, and salt together.

  2. Cover and set aside for 1 hour.

Fry the timbales

  1. Heat timbale irons in deep fat.

  2. Dip the heated irons in the batter and fry until crisp.

  3. If not crisp, add a little more milk.

Serve

  1. Serve with cream peas, meat, fish, or any kind of berries or preserves.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, 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
Provides the structure that holds the batter together and sets when fried.
Egg
Binds the batter and helps it set firm and hold its shape.
Milk
Adds moisture and thins the batter to a coating consistency.
Olive oil
Adds fat that contributes tenderness and helps the surface brown.

The step that matters

Dip the heated irons in the batter and fry until crisp.. The irons must be hot before dipping so the batter sets on contact. Hot fat drives off moisture quickly, forming a crisp shell rather than a greasy, soft coating.

“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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