Eggs en Timbale
From French dishes for American tables, 1886
Serve hot, optionally with sauce bechamel.
Presented as published in 1886. 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
1724Calories
83 gProtein
29 gCarbs
141 gFat
Full nutrition (34 nutrients)
Calories1724 kcal
Protein83 g
Carbohydrates29 g
Fiber6.3 g
Sugars2.4 g
Total Fat141 g
Saturated Fat67 g
Monounsaturated Fat39 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol2473 mg
Sodium905 mg
Potassium1387 mg
Calcium590 mg
Iron13 mg
Magnesium129 mg
Phosphorus1361 mg
Zinc8.6 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A967 mcg
Vitamin E6.6 mg
Vitamin K48 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)0.9 mg
Folate286 mcg
Choline1767 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.
Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream
Cook this with the app: pantry check, scaling, and the assistant.