Macaroni Timbales
From 365 tasty dishes, 1906
Serve with tomato sauce.
Presented as published in 1906. 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
1131Calories
74 gProtein
28 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories1131 kcal
Protein74 g
Carbohydrates28 g
Fiber0 g
Sugars1.9 g
Total Fat78 g
Saturated Fat34 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.5 g
Cholesterol415 mg
Sodium496 mg
Potassium1625 mg
Calcium33 mg
Iron15 mg
Magnesium83 mg
Phosphorus670 mg
Zinc14 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B1218 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate52 mcg
Choline11 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 48. The excerpt below is the record exactly as published.
Macaroni Timbales. Macaroni timbales are a little troublesome, but are good enough to make it worth while to prepare them occasionally. Cook i dozen sticks of pipe macaroni in boiling salted water, drain and lay them in cold water until ready to use, then dry on a towel and cut into rings. Thickly grease a pint bowl with soft butter, line it with a layer of the maca- roni so arranged as to show the holes. Chop fine i}i cupfuls of cold meat, mix it with a sauce made with i tablespoonful of flour, ^ of a cupful of milk or stock and a high sea- soning of salt, pepper and onion juice. Add 2 well-beaten eggs
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