vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Timbale
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
831Calories
40 gProtein
7 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein40 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.1 g
Total Fat70 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1237 mg
Sodium450 mg
Potassium527 mg
Calcium240 mg
Iron5.3 mg
Magnesium43 mg
Phosphorus661 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Kirmess cook book (1907), page 139. The excerpt below is the record exactly as published.
EGG TIKBALE. Mrs. Seely's Cook Book. Break six eggs in a bowl, season with salt and white pepper, whip until very light, add one gill of cream
Cook this with the app: pantry check, scaling, and the assistant.