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Egg Timbales

Name: Egg Timbales
Yield: 1 servings
Ingredients: Eggs, 4; Milk, 21/2 cups; Salt, % teaspoon; Pepper, butter, chopped parsley

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

652Calories

45 gProtein

30 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein45 g

Carbohydrates30 g

Fiber0 g

Sugars30 g

Total Fat39 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol817 mg

Sodium1682 mg

Potassium1190 mg

Calcium862 mg

Iron3.5 mg

Magnesium97 mg

Phosphorus1011 mg

Zinc5.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D9.8 mcg

Vitamin C0 mg

Vitamin A515 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B125.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.8 mg

Folate94 mcg

Choline696 mg

Caffeine0 mg

Water689 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 49. The excerpt below is the record exactly as published.

EGG TIMBALES Eggs, 4, Milk, 21/2 cups. Salt, % teaspoon. Pepper, butter, chopped parsley

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