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Chicken Timbales
From Kentucky receipt book, 1903
Serves 2
Serve on a hot platter with sauce for timbales.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 106. The excerpt below is the record exactly as published.
Chicken Timbales. Breast of 2 chickens uncooked, whites of 4 eggs. Run meat through grinder and add to it the whites of the eggs, 1 kitchen spoon of butter, 1 teaspoon of chopped parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.