{"id":3760,"slug":"crab-meat-in-timbale-cases","title":"CRAB MEAT IN TIMBALE CASES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["8 Timbale cases.","2 cups crab meat.","3 tablespoons butter.","3 tablespoons flour.","Yolks 2 eggs.","1 tablespoon onion finely chopped.","Salt, pepper, paprika.","Few grains each cayenne, mustard and nutmeg.","2 cups hot thin cream."],"ingredients_norm":["timbale cas","crab meat","butter","flour","yolks egg","onion","salt pepper paprika","few grains each cayenne mustard and nutmeg","hot thin cream"],"steps":["Melt butter in a sauce pan, add onion and cook five minutes without browning, stirring constantly.","Add flour and stir until well blended.","Add hot cream gradually, continue stirring, add seasoning to taste.","Remove from range and add egg yolks slightly beaten.","Reheat crab meat in sauce (over hot water).","Serve in Swedish Timbales."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c9c919fa058591f602b5e9b9b5197d9c62c1995db208ed4915306030d175b9a7","created_at":"2026-08-02T15:43:05Z","updated_at":"2026-08-02T15:43:05Z","notice":"Historical recipe (1913), 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/crab-meat-in-timbale-cases"}