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Meat and Macaroni Timbale

Name: Meat and Macaroni Timbale
Yield: 4 servings
Ingredients: 2 eggs; Salt; Pepper; A pinch of nutmeg; 1 gill milk or stock; Tomato or brown sauce; I lb. macaroni (large); 1 lb. cooked meat; 2 oz. bread-crumbs; ltea-sp. chopped parsley

From Cookery for every household, 1914

Serves 4

Time to steam: 1 hour. Sufficient for 4 or 5 persons.

Presented as published in 1914. 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

576Calories

21 gProtein

103 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein21 g

Carbohydrates103 g

Fiber5.4 g

Sugars4.5 g

Total Fat7.8 g

Saturated Fat2.4 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol101 mg

Sodium219 mg

Potassium444 mg

Calcium75 mg

Iron3 mg

Magnesium75 mg

Phosphorus307 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0.5 mcg

Vitamin C1.2 mg

Vitamin A48 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate53 mcg

Choline78 mg

Caffeine0 mg

Water78 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 407. The excerpt below is the record exactly as published.

Meat and Macaroni Timbale 2 eggs. Salt. Pepper. A pinch of nutmeg. 1 gill milk or stock. Tomato or brown sauce. I lb. macaroni (large 1 lb. cooked meat. 2 oz. bread-crumbs, ltea-sp. chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.