Egg Timbale
From For the comfort of the family, 1914
Can be served with fresh green peas or asparagus tips.
Presented as published in 1914. 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
153Calories
13 gProtein
3 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein13 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol382 mg
Sodium434 mg
Potassium142 mg
Calcium57 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus202 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline294 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 15. The excerpt below is the record exactly as published.
egg timbale. This was made by melting one teaspoon of butter to which was added one tea- spoon of flour, and when smooth one-fourth cup of scalded milk. When this sauce was cold the yolk of one egg was added and the mixture beaten two minutes, after which the white of the egg beaten tin stiff was folded in and one- eighth teaspoon of sal
Cook this with the app: pantry check, scaling, and the assistant.