Beef Timbale

Name: Beef Timbale
Ingredients: any left-over tough bits of lean beef; a gill of strained tomatoes; one cup of bread crumbs; a quarter of a teaspoonful of celery seed; a half teaspoonful of salt; a dash of pepper; the well-beaten whites of two eggs

From Left overs, 1898

Serve with tomato sauce.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1360Calories

129 gProtein

102 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1360 kcal

Protein129 g

Carbohydrates102 g

Fiber13 g

Sugars11 g

Total Fat50 g

Saturated Fat17 g

Monounsaturated Fat21 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol671 mg

Sodium2898 mg

Potassium2632 mg

Calcium460 mg

Iron21 mg

Magnesium217 mg

Phosphorus1388 mg

Zinc28 mg

Copper1.1 mg

Manganese4.5 mg

Vitamin D2.5 mcg

Vitamin C11 mg

Vitamin A171 mcg

Vitamin E2.2 mg

Vitamin K55 mcg

Vitamin B62.9 mg

Vitamin B1213 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)33 mg

Folate190 mcg

Choline592 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

Beef Timbale Chop fine any left-over tough bits of lean beef. Cook together for a moment a gill of strained tomatoes and one cup of bread crumbs ; add to the meat, rub to a smooth paste, season with a quarter of a teaspoonful of celery seed, a half tea- spoonful of salt and a dash of pepper ; mix, and then stir in carefully the well- beaten whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.