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Fontage Cups or Timbale Cases
From Lowney's cook book, 1907
Serves 1
These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.
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
359Calories
14 gProtein
54 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein14 g
Carbohydrates54 g
Fiber0 g
Sugars5.9 g
Total Fat9.7 g
Saturated Fat4.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol15 mg
Sodium2381 mg
Potassium269 mg
Calcium163 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus191 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 52. The excerpt below is the record exactly as published.
Fontage Cups or Timbale Cases ^ cup flour 1 egg yolk I teaspoon salt cayenne 1 tablespoon olive oil ^ cup milk
Cook this with the app: pantry check, scaling, and the assistant.