Chicken Timbale
From Dainty dinners and dishes for Jewish families, 1907
Can also be made in dariole moulds.
Presented as published in 1907. 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
8051Calories
289 gProtein
1418 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories8051 kcal
Protein289 g
Carbohydrates1418 g
Fiber60 g
Sugars53 g
Total Fat121 g
Saturated Fat32 g
Monounsaturated Fat42 g
Polyunsaturated Fat31 g
Omega-30.5 g
Cholesterol557 mg
Sodium872 mg
Potassium5029 mg
Calcium490 mg
Iron32 mg
Magnesium1049 mg
Phosphorus3989 mg
Zinc30 mg
Copper5.6 mg
Manganese17 mg
Vitamin D5.1 mcg
Vitamin C14 mg
Vitamin A230 mcg
Vitamin E5.2 mg
Vitamin K4.7 mcg
Vitamin B63.4 mg
Vitamin B121.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)47 mg
Folate497 mcg
Choline465 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 20. The excerpt below is the record exactly as published.
CHICKEN TIMBALE. Timbale tie Poulet a la Pompadour. 4 lb. macaroni. 1 chicken. 2 eggs. Mushroom or tomato sauce. 2^ oz. flour. 2 oz. clarified dripping. 1 gill stock from the chicken
Cook this with the app: pantry check, scaling, and the assistant.