Egg Timbale
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
893Calories
43 gProtein
23 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein43 g
Carbohydrates23 g
Fiber6.3 g
Sugars1.3 g
Total Fat71 g
Saturated Fat34 g
Monounsaturated Fat20 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1237 mg
Sodium1038 mg
Potassium860 mg
Calcium351 mg
Iron7.7 mg
Magnesium86 mg
Phosphorus700 mg
Zinc4.4 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A487 mcg
Vitamin E3.4 mg
Vitamin K45 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate145 mcg
Choline885 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 16. The excerpt below is the record exactly as published.
Egg Timbale. Beat six eggs without separating ; add to them Y2 a cup of rich cream, a j4 teaspoon- ful salt, a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.