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Cheese Timbale
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Serve with cheese sauce.
Presented as published in 1902. 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
298Calories
8 gProtein
6 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein8.4 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.1 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol214 mg
Sodium189 mg
Potassium127 mg
Calcium120 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus157 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline111 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 154. The excerpt below is the record exactly as published.
Cheese Timbale Mix one cup of creara, one tablespoonful of batter, and two tablespoonfuls of flour together, and stir over a moderate fire iintil the mixture comes to a boil, then stir in five tablespoon- fuls of grated Parmesan cheese. Strain through a puree sieve and set away. When cold, stir in three well-beaten eggs and salt and white pepper to tasto
Cook this with the app: pantry check, scaling, and the assistant.