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Egg Timbales
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Garnish with parsley.
Presented as published in 1907. 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
472Calories
35 gProtein
21 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein35 g
Carbohydrates21 g
Fiber0.7 g
Sugars14 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol805 mg
Sodium1548 mg
Potassium797 mg
Calcium422 mg
Iron4.1 mg
Magnesium62 mg
Phosphorus668 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C8.2 mg
Vitamin A423 mcg
Vitamin E2.5 mg
Vitamin K5.3 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.3 mg
Folate116 mcg
Choline635 mg
Caffeine0 mg
Water427 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 115. The excerpt below is the record exactly as published.
EGG TIMBALES. Miss Irene Warren, Chicago. Four eggs beaten slightly, one-half teaspoon of salt, ten drops onion juice (may be omitted), pepper and teaspoon of chopped parsley may be added. Add gradually one cup of milk. Pour into timbale moulds or gem pans. Set in pan of hot water in moderate oven and bake till eggs set. Turn on hot platter and pour around them tomato sauce made of one-half can of tomatoes heated and rubbed through a strainer, one tablespoon of butter and one heaping tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.