vegetarianpescatariansoy-freefish-freeshellfish-free
Chestnut Timbale
From The encyclopædia of practical cookery, 1890
Serves 10
Fill with sweet puree of chestnuts before serving.
Presented as published in 1890. 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
676Calories
9 gProtein
41 gCarbs
53 gFat
Full nutrition (26 nutrients)
Calories676 kcal
Protein9.2 g
Carbohydrates41 g
Fiber0 g
Sugars23 g
Total Fat53 g
Saturated Fat27 g
Polyunsaturated Fat1.8 g
Cholesterol136 mg
Sodium0.7 mg
Potassium31 mg
Calcium4.5 mg
Iron1.3 mg
Magnesium6.1 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E1.4 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate36 mcg
Water37 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 310. The excerpt below is the record exactly as published.
Chestnut Timbale. — As a specimen of what can bo done in the way of artistic cookery, this timbale, by Dubois, may be considered as worthy of great merit. Mix in a basin Mb. of flour, Mb. of caster sugar, and ilb. of warmed, clarified butter; when worked quite smooth, add the yolks of five eggs, a little salt, and a little grated orange-peel. Work this for two or three minutes, and then add the whipped whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.