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
272Calories
7 gProtein
3 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein7.5 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.2 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol246 mg
Sodium83 mg
Potassium126 mg
Calcium64 mg
Iron0.9 mg
Magnesium9.5 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water72 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.