Egg Timbales with Cheese

Name: Egg Timbales with Cheese
Ingredients: Six eggs; one gill milk; salt and pepper to taste; two tablespoonfuls grated cheese

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

566Calories

46 gProtein

10 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories566 kcal

Protein46 g

Carbohydrates9.7 g

Fiber0 g

Sugars7 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1144 mg

Sodium738 mg

Potassium625 mg

Calcium452 mg

Iron5.3 mg

Magnesium56 mg

Phosphorus813 mg

Zinc5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E3.3 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.4 mg

Folate142 mcg

Choline906 mg

Caffeine0 mg

Water339 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.

Egg Timbales with Cheese. Lyonnaise Potatoes. Wheat Puffs. Egg Tirnhales with Cheese, — Six eggs, one 75 WHAT TO EAT — HOW TO SERVE IT gill milk, salt and pepper to taste, two table- spoonfuls grated chee

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