gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chicken or Turkey Timbales
From The Cook County cook book, 1912
Serves 1
Serve with a good white sauce.
Presented as published in 1912. 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
690Calories
74 gProtein
5 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein74 g
Carbohydrates5.2 g
Fiber0 g
Sugars1.6 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat8 g
Omega-30.2 g
Cholesterol1519 mg
Sodium612 mg
Potassium714 mg
Calcium230 mg
Iron7.5 mg
Magnesium64 mg
Phosphorus902 mg
Zinc5.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C0.2 mg
Vitamin A643 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B124.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)6.4 mg
Folate193 mcg
Choline1207 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 195. The excerpt below is the record exactly as published.
CHICKEN OR TURKEY TIMBALES.— Boil 8 eggs very hard, and leave them in cold water for 2 or more hrs. Take the shells ofif, cut in half, and extract the yolks. Chop the whites, be- fore running them through a vegetable press. Mix with them 4 heaping tablespoons of the breast of chicken or turkey, minced as finely as possible; season with ^ a teaspoon of onion juice, pap- rika, and celery salt to taste, and mix to a white paste, with the whites of 3 eggs, beaten to a standing froth
Cook this with the app: pantry check, scaling, and the assistant.