pescatariannut-freesoy-free

Fish Timbales

Name: Fish Timbales
Yield: 3 servings
Ingredients: Eggs (whites, only), 6; Boil the bread-crumbs; and milk; the fish, which has been put through the grinder; add the cream; pepper; and salt

From Around-the-world cook book, 1913

Serves 3

Presented as published in 1913. 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

505Calories

27 gProtein

8 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein27 g

Carbohydrates7.5 g

Fiber0 g

Sugars4.4 g

Total Fat40 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol499 mg

Sodium452 mg

Potassium464 mg

Calcium218 mg

Iron1.9 mg

Magnesium39 mg

Phosphorus550 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A189 mcg

Vitamin E1.5 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.7 mg

Folate47 mcg

Choline309 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 16. The excerpt below is the record exactly as published.

Eggs (whites, only), 6. Boil the bread-crumbs and milk to a paste, and let it cool ; then add the fish, which has been put through the grinder; and press all through a sieve. Then add the cream, pepper, and salt

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