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Chicken Timbales
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6 or more.
Presented as published in 1896. 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
210Calories
14 gProtein
12 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein14 g
Carbohydrates12 g
Fiber0.5 g
Sugars5.6 g
Total Fat15 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol114 mg
Sodium557 mg
Potassium275 mg
Calcium159 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus211 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0.6 mg
Vitamin A75 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate21 mcg
Choline92 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 173. The excerpt below is the record exactly as published.
CHICKEN TIMBALES 2 tablespoons butter Y4 tablespoon chopped parsley Y cup stale bread crumbs 2 eggs, slightly beaten 2% cup milk Salt 1 cup chopped, cooked chicken Pepper
Cook this with the app: pantry check, scaling, and the assistant.