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Ham and Macaroni Timbales
From Delta Gamma cook book, 1922
Serves 1
A can of Campbell's tomato soup may be used for the tomato sauce.
Presented as published in 1922. 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
499Calories
23 gProtein
74 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein23 g
Carbohydrates74 g
Fiber2.8 g
Sugars10 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol206 mg
Sodium722 mg
Potassium512 mg
Calcium248 mg
Iron2 mg
Magnesium72 mg
Phosphorus432 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate39 mcg
Choline176 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 38. The excerpt below is the record exactly as published.
Ham and Macaroni Timbales Scant one-half cup macaroni broken in short pieces, cook until tender (about twenty minutes) . Drain in colander and let cold water run through. To one-half cup boiled ham, chopped fine, add the macaroni, one beaten egg, one-fourth teaspoon salt, two-thirds cup milk and a little butter
Cook this with the app: pantry check, scaling, and the assistant.