Old-fashioned Carrot Timbales

Vegetables can be boring, so I’m always looking for interesting new recipes. I recently found a hundred-year-old recipes for Carrot Timbales. The timbales are delightfully light, have a texture similar to a custard, and a delicate flavor. This recipe is a keeper, and I anticipate that I’ll be making it again soon.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here’s the recipe updated for modern cooks:

Carrot Timbales

  • Servings: 2-3
  • Difficulty: moderate
  • Print

4 carrots, peeled and sliced (approximately 2 cups sliced)

2 eggs

1 teaspoon onion juice

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon heavy whipping cream

Put sliced carrots in a saucepan and cover with water. Using high heat bring to a boil; then reduce heat, cover, and cook until tender (about 20 – 25 minutes). Remove from heat and drain.  Puree carrots until smooth or put through a ricer. (I used a ricer.)

Preheat oven to 350° F. In a mixing bowl, beat together the eggs, onion juice, sugar, salt, pepper, and whipping cream. Add the pureed carrots – a small amount at a time –  while stirring constantly. Beat until thoroughly combined. Put the mixture into greased custard cups, and place in a pan filled with hot water that reaches half way to the top of the custard cups. Put in oven and bake until the mixtures has set – and a knife inserted in the timbale comes out clean. Remove from oven. To remove the timbales from custard cups,  gently loosen each timbale from the custard cup using a knife or spatula, then flip onto a plate and serve immediately. If desired, may be served with peas, cauliflower, or stewed meat.

I used only half as much salt as the original recipe called for. One teaspoon of salt seemed like a lot, so I instead used 1/2 teaspoon.

25 thoughts on “Old-fashioned Carrot Timbales

  1. Yum! When a cooking store was going out of business my mom got me a wooden timbale mold. Until now I had only used it to mold rice.

    1. Sounds like you made a wonderful find. There may be several types of timbale molds. The molds that are used for this recipe need to be oven-proof and need to be able to withstand being surround by hot water. I used glass custard cups for the mold when I made this recipe. The consistency of the mixture that is placed in the molds is more like the consistency of a fairly thick pumpkin pie filling before it is cooked – and won’t hold its shape until it is baked.

  2. They do look good. I imagine the timbales would make a great presentation at Thanksgiving. It is hard to come up with something different for that holiday because the main course is always turkey. Thanks for finding that recipe.

  3. I haven’t seen this in a long time. and now am wondering why, as it is a very tasty and elegant side dish! It’s always fascinating to see how some dishes are trendy at one point and lose their popularity at another.

    1. Like you, I sometimes can’t quite understand why some foods go out of style. Carrot Timbales are a winner, and it’s too bad that they are less popular than they once were.

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