pescatariangluten-freenut-freesoy-free
Fish Timbales
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
502Calories
63 gProtein
3 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein63 g
Carbohydrates2.8 g
Fiber0.2 g
Sugars0.2 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol212 mg
Sodium477 mg
Potassium1284 mg
Calcium125 mg
Iron1.6 mg
Magnesium87 mg
Phosphorus863 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A95 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.9 mg
Vitamin B125.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate42 mcg
Choline0.5 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 96. The excerpt below is the record exactly as published.
FISH TIMBALES 2 cups cooked fish Few grains cayenne ¥ cup thick cream 1% teaspoons lemon juice 14 teaspoon salt 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.