Egg Timbales
From Physical culture cook book, 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
581Calories
46 gProtein
15 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein46 g
Carbohydrates15 g
Fiber0.3 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium519 mg
Potassium802 mg
Calcium471 mg
Iron5.3 mg
Magnesium67 mg
Phosphorus845 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C1.1 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate144 mcg
Choline926 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 37. The excerpt below is the record exactly as published.
Egg Timbales. — Make a custard without sugar, using salt and a little onion juice in- stead ; put into timbale tins, or small cups will do, and bake in a moderate oven. Serve with drawn butter sauce No. 2. 12. Egg Timbales with Cheese. — Six eggs, one gill milk
Cook this with the app: pantry check, scaling, and the assistant.