dairy-freenut-freesoy-freefish-freeshellfish-free
Isle of Wight Timbale
From The King's College Hospital book of cooking recipes, 1907
Serves 6
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
544Calories
25 gProtein
55 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein25 g
Carbohydrates55 g
Fiber3.4 g
Sugars4.9 g
Total Fat24 g
Saturated Fat8.8 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat2.5 g
Cholesterol118 mg
Sodium619 mg
Potassium371 mg
Calcium153 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus270 mg
Zinc4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K5 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate94 mcg
Choline60 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 21. The excerpt below is the record exactly as published.
Isle of Wight Timbale. Mince up any remains of cold beef, fat and lean to- gether. To every pound of mince add ilb. of bread- crumbs soaked in a little warm stock. Celery salt to taste. Mix all together, and put in a plain mould that has been buttered, first putting hard-boiled egg, chopped in slices, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.