Egg Timbals
From Council cook book, 1908
Presented as published in 1908. 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
547Calories
28 gProtein
18 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein28 g
Carbohydrates18 g
Fiber2.6 g
Sugars7.1 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol804 mg
Sodium302 mg
Potassium552 mg
Calcium182 mg
Iron3.8 mg
Magnesium42 mg
Phosphorus473 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C11 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate123 mcg
Choline597 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Council cook book (1908), page 16. The excerpt below is the record exactly as published.
Egg Timbals. Allow one egg for each timbal. To four eggs, slightly beaten, add one-fourth cup of cream, a few drops of onion juice, salt, paprika
Cook this with the app: pantry check, scaling, and the assistant.