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Chicken-Liver Timbale
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
695Calories
101 gProtein
11 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein101 g
Carbohydrates11 g
Fiber0.3 g
Sugars5.5 g
Total Fat27 g
Saturated Fat6.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol312 mg
Sodium1261 mg
Potassium1766 mg
Calcium171 mg
Iron2 mg
Magnesium136 mg
Phosphorus1059 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A182 mcg
Vitamin E1.3 mg
Vitamin K1.1 mcg
Vitamin B63.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)36 mg
Folate48 mcg
Choline369 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 188. The excerpt below is the record exactly as published.
Chicken-Liver Timbale. Make the rule for chicken-liver force-meat, and add to it one gill of Bechamel sauce. Mix thoroughly, and then add one pint of the breast of cooked chicken
Cook this with the app: pantry check, scaling, and the assistant.