Egg Timbale with Mushrooms

Name: Egg Timbale with Mushrooms
Ingredients: Three fresh, tempting mushrooms; one teaspoon of butter; one teaspoon of flour; one-fourth cup of scalded milk; the yolk of one egg; the white of the egg; one-eighth teaspoon of salt

From For the comfort of the family, 1914

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

166Calories

15 gProtein

13 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein15 g

Carbohydrates13 g

Fiber2.1 g

Sugars7.1 g

Total Fat11 g

Saturated Fat1.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol18 mg

Sodium326 mg

Potassium764 mg

Calcium83 mg

Iron1.2 mg

Magnesium27 mg

Phosphorus246 mg

Zinc1.4 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C4.4 mg

Vitamin A19 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.8 mg

Folate40 mcg

Choline47 mg

Caffeine0 mg

Water283 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.

Three fresh, tempting mushrooms which the Youngest Member discovered in the pas- ture were sautid in butter three minutes, then covered with hot cream and served around an 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.