{"id":7358,"slug":"cheese-timbals-for-twelve-people","title":"CHEESE TIMBALS FOR TWELVE PEOPLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of milk","four tablespoons of flour","one-quarter pound imported Swiss cheese grated","yolks of four eggs","whites of two eggs","tomato sauce","a sprig of parsley"],"ingredients_norm":["milk","flour","imported swiss cheese","egg yolk","egg white","tomato sauce","parsley"],"steps":["Take one pint of milk, four tablespoons of flour, and use enough of the milk to dissolve the flour, the balance put in double boiler; when it boils, add the dissolved flour.","Then add one-quarter pound imported Swiss cheese grated. Let these two boil for fifteen minutes.","When cool, add the yolks of four eggs; drop one in at a time and beat, then strain through a fine sieve about ten minutes before you put in the pans.","Beat the whites of two eggs and put in the above and mix.","Grease timbal forms, fill three-quarters full only; bake in pan of boiling water twenty minutes.","Let them stand about two minutes, turn out on little plates, and serve with tomato sauce, a sprig of parsley put on top of each one."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"12 people","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w58:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"444d55023d4137f2d99dc0902aa221822e40c41327bf3ad7e3158705c15fd85f","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cheese-timbals-for-twelve-people"}