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Honeycomb Timbale
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
70Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories70 kcal
Protein2.5 g
Carbohydrates14 g
Fiber0.6 g
Sugars0.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium42 mg
Calcium4 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Water1.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 188. The excerpt below is the record exactly as published.
Honeycomb Timbale. For this use the rule for the force-meat for chicken timbales, and three times the rule for the filling; also four ounces of macaroni
Cook this with the app: pantry check, scaling, and the assistant.