Timbales De Biſcoitos
"Biscuit Timbales"
From the treasured pages of Cozinheiro moderno, ou nova arte de cozinha
Written by Lucas Rigaud
Timbales De Biſcoitos
"Tomem ſeis ovos, farinha, e outro tanto como ametade deſta de aſſucar fino, obſervando o meſmo que diſſemos no bolo de Satoia, e poſtos em humas formazinhas de cobre untadas de manteiga clarificada, ponhaõ-ſe a cozer no forno com calor moderado; cozidos ſirvaõ-ſe ao natural, e bem cobertos de giaça branca."
English Translation
"Take six eggs, flour, and an amount of fine sugar equal to half that of the flour, following the same method as described for Satoia cake. Place the mixture into small copper molds greased with clarified butter, and bake in the oven at a moderate heat. Once baked, serve them plain and well covered with white icing."
Note on the Original Text
The original recipe uses archaic Portuguese spellings (such as 'ſ' for 's') and assumes a great deal of prior knowledge, referencing instructions in another cake recipe ('bolo de Satoia'). Units and proportions are vague, relying on the cook's familiarity with the basics of egg-leavened batters and manual mixing. Recipes of this era list methods as narrative, often omitting step-by-step detail or precise measurements. Spelling clarifications: 'ſ' is a long 's', now written as 's'. 'Glaça branca' refers to a white icing, typically royal icing.
Title
Cozinheiro moderno, ou nova arte de cozinha (1785)
You can also click the book image above to peruse the original tome
Writer
Lucas Rigaud
Era
1785
Publisher
L. da Silva Godinho
Background
A sumptuous journey through 18th-century Portuguese cuisine, 'Cozinheiro moderno, ou nova arte de cozinha' invites readers to master the refined and innovative cookery of its time. Delight in a treasury of recipes and culinary secrets that celebrate the flavors and craftsmanship of Lisbon's gastronomic past.
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Internet Archive
This recipe comes from Lucas Rigaud's 'Cozinheiro Moderno', published in Lisbon in 1785—a vibrant era for Portuguese cuisine. The book represents the transition period where the refined courtly styles of the 18th century began mingling with the practical adaptations of the rising bourgeois kitchens. 'Timbales' in this context are delicate sponge-cake-like biscuits, made in small, individual metal molds. Their light texture and sweet, elegant finish with white icing evoke the sophistication of enlightenment-era Portuguese and broader European dessert tables. The technique reflects French pastry influence, common among upper-class cookbooks of the time.
Bakers worked with copper timbale molds (small, individual baking cups), which held and shaped the batter as it baked. Mixing was done by hand with wooden whisks or spoons in earthenware or wooden bowls. Molds were greased with clarified butter to prevent sticking. Baking utilized a wood-fired oven—requiring skill to judge 'moderate' heat by feel and observation. Icing was whisked and applied with spatulas or simple knives.
Prep Time
10 mins
Cook Time
20 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 large eggs
- 2/3 cup (2.6 oz) plain wheat flour
- 3-4 tablespoons (1.25-1.4 oz) caster sugar (or superfine sugar)
- clarified butter, for greasing molds
- royal icing (for finishing): 1 egg white + 1 1/4 cups (5.3 oz) powdered sugar
Instructions
- To make these classic 'Timbales de Biscoitos' in a modern kitchen, preheat your oven to 340°F (moderate heat).
- Whisk 6 large eggs with 2/3 cup (2.6 oz) of plain flour and 3-4 tablespoons (1.25-1.4 oz) caster sugar, aiming for a light, aerated mixture.
- Grease several small copper or nonstick timbale molds generously with clarified butter.
- Fill each mold with the batter, taking care not to overfill as the cakes will puff.
- Bake for about 15-20 minutes or until lightly golden and set.
- Once cooled, unmold and serve the timbales as is, generously dusted or covered with a thick layer of royal icing (white icing made with egg whites and powdered sugar).
- Serve at room temperature.
Estimated Calories
95 per serving
Cooking Estimates
You will spend about 10 minutes whisking the eggs, mixing the batter, and preparing the molds. Baking takes 15 to 20 minutes. Each timbale (if making 8) has around 95 calories, thanks to the eggs, sugar, and royal icing. You get 8 small timbales from this recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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