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Montana Timbales

Name: Montana Timbales
Yield: 2 servings
Ingredients: Vt pound fine-chopped chicken meat; the white of 1 egg; 1 teaspoonful salt; a little Cayenne pepper; a pinch of nutmeg; 1 pint of whipped cream

From European and American cuisine, 1914

Serves 2

These timbales may be filled with a small ball of pâté de foie gras.

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

882Calories

32 gProtein

29 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories882 kcal

Protein32 g

Carbohydrates29 g

Fiber0 g

Sugars19 g

Total Fat71 g

Saturated Fat38 g

Monounsaturated Fat23 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol356 mg

Sodium1300 mg

Potassium593 mg

Calcium264 mg

Iron1.6 mg

Magnesium51 mg

Phosphorus425 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.7 mcg

Vitamin C1.8 mg

Vitamin A527 mcg

Vitamin E2.1 mg

Vitamin K6.2 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.9 mg

Folate26 mcg

Choline181 mg

Caffeine0 mg

Water237 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 258. The excerpt below is the record exactly as published.

Montana Timbales.— Bub Vt pound fine-ohopped chicken meat from the breast through a sieve ; add the white of 1 egg, 1 teaspoonful salt, a little Cayenne pepper, a pinch of nutmeg. When well mixed add 1 pint of whipped cream

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