Ham Timbales
From Carolina cookery from Quaker kitchens, 1924
Chicken may be substituted for ham, but in that case add salt.
Presented as published in 1924. 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
1169Calories
62 gProtein
44 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1169 kcal
Protein62 g
Carbohydrates44 g
Fiber2.7 g
Sugars19 g
Total Fat82 g
Saturated Fat37 g
Monounsaturated Fat32 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol591 mg
Sodium3389 mg
Potassium1170 mg
Calcium284 mg
Iron6.9 mg
Magnesium87 mg
Phosphorus741 mg
Zinc7.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.4 mcg
Vitamin C12 mg
Vitamin A452 mcg
Vitamin E2.5 mg
Vitamin K152 mcg
Vitamin B61.1 mg
Vitamin B123.7 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate121 mcg
Choline506 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.
HAM TIMBALES 2 ths. butter or oil 1 cup chopped ham % cup stale bread crumbs’ ¥% tbs. parsley chopped 2-3 cup milk 2 eggs ; ; Pepper
Cook this with the app: pantry check, scaling, and the assistant.