Egg Timbales
From The home science cook book, 1902
Presented as published in 1902. 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
371Calories
31 gProtein
10 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein31 g
Carbohydrates9.8 g
Fiber0 g
Sugars4.5 g
Total Fat22 g
Saturated Fat7 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol751 mg
Sodium622 mg
Potassium524 mg
Calcium119 mg
Iron4 mg
Magnesium33 mg
Phosphorus460 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.9 mg
Folate106 mcg
Choline610 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
Egg Timbales. Beat four eggs, mix with one cup of milk or stock
Cook this with the app: pantry check, scaling, and the assistant.