Egg Timbales

Name: Egg Timbales
Ingredients: four eggs; one-fourth cupful of cream; a dash of paprika; one-fourth teaspoonful of salt

From High living, 1904

Presented as published in 1904. 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

487Calories

26 gProtein

4 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein26 g

Carbohydrates3.7 g

Fiber0 g

Sugars0.7 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol804 mg

Sodium296 mg

Potassium333 mg

Calcium148 mg

Iron3.5 mg

Magnesium27 mg

Phosphorus429 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

EGG TIMBALES — Allow one egg for each timbale. To four eggs, slightly beaten, add one-fourth cupful of cream, a few drops of onion juice, and one-fourth tea- spoonful of salt and a dash of paprika

Cook this with the app: pantry check, scaling, and the assistant.