Corn Timbals
From The Carbon County cook book, 1926
Recipe by Mrs. A. Heppler and Mrs. Martha Cragun.
Presented as published in 1926. 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
244Calories
15 gProtein
20 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories244 kcal
Protein15 g
Carbohydrates20 g
Fiber2.4 g
Sugars12 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium375 mg
Calcium57 mg
Iron2.1 mg
Magnesium38 mg
Phosphorus274 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.
Corn Timbals. 1 can corn ground through meat grinder, 1 cup rich milk, 2 eggs, salt and pepper to taste, 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.