vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mushroom Timbales
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
831Calories
40 gProtein
7 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein40 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.1 g
Total Fat70 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1237 mg
Sodium2784 mg
Potassium536 mg
Calcium243 mg
Iron5.4 mg
Magnesium44 mg
Phosphorus662 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C2 mg
Vitamin A486 mcg
Vitamin E3.2 mg
Vitamin K28 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate143 mcg
Choline882 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.
Mushroom Timbales. Beat 6 eggs very light. Add 1 scant teaspoon of salt, some minced onion, pepper, 1 teaspoon of parsley chopped fine, ^ cup of cream
Cook this with the app: pantry check, scaling, and the assistant.