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Egg Timbales

Name: Egg Timbales
Yield: 1 servings
Ingredients: 6 eggs; 3 gills milk; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon chopped parsley; 1/2 teaspoon onion juice

From San Rafael cook book, 1906, 1906

Serves 1

Serve with tomato or cream sauce.

Presented as published in 1906. 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

50 gProtein

20 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein50 g

Carbohydrates20 g

Fiber0.3 g

Sugars19 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.1 g

Omega-30.2 g

Cholesterol1160 mg

Sodium2898 mg

Potassium982 mg

Calcium625 mg

Iron5.4 mg

Magnesium82 mg

Phosphorus966 mg

Zinc5.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D9.5 mcg

Vitamin C0.2 mg

Vitamin A597 mcg

Vitamin E3.3 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B124.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.6 mg

Folate142 mcg

Choline947 mg

Caffeine0 mg

Water553 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.

EGG TIM BALES— Mrs. Sidney B. Cushing. 6 eggs, 3 gills milk, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon chopped parsley, % teaspoon onion juice.

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