Fish Timbale

Name: Fish Timbale
Ingredients: half a pound of halibut or other white fish; a pint of soft breadcrumbs; a gill of milk; six tablespoonfuls of cream; a level teaspoonful of salt; a saltspoonful of white pepper; the well-beaten whites of five eggs

From My best 250 recipes, 1907

Serve with cream, lobster, or shrimp sauce.

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

1606Calories

91 gProtein

147 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1606 kcal

Protein91 g

Carbohydrates147 g

Fiber8.5 g

Sugars19 g

Total Fat70 g

Saturated Fat31 g

Monounsaturated Fat19 g

Polyunsaturated Fat9.2 g

Omega-30.1 g

Cholesterol1139 mg

Sodium4893 mg

Potassium1347 mg

Calcium725 mg

Iron14 mg

Magnesium168 mg

Phosphorus1625 mg

Zinc7.4 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A446 mcg

Vitamin E3.9 mg

Vitamin K15 mcg

Vitamin B60.9 mg

Vitamin B127.2 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)14 mg

Folate320 mcg

Choline784 mg

Caffeine0 mg

Water558 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

FISH TIMBALE Remove the skin and bone from half a pound of halibut or other white fish. Put it twice through a meat-chopper. Add a pint of soft breadcrumbs to a gill of milk; cook to a smooth paste and add it gradually to the fish; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltspoonful of white pepper. Press this mixture through a sieve and then stir in care- fully the well-beaten whites of five eggs

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