pescatariannut-freeegg-freesoy-free
Oatmeal Timbale
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
227Calories
15 gProtein
25 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein15 g
Carbohydrates25 g
Fiber0.7 g
Sugars14 g
Total Fat7.3 g
Saturated Fat4.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol40 mg
Sodium553 mg
Potassium534 mg
Calcium365 mg
Iron1 mg
Magnesium46 mg
Phosphorus363 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate39 mcg
Choline1.9 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 163. The excerpt below is the record exactly as published.
Oatmeal Timbale Pour leftover oatmeal into wet timbale or custard cups. When cold turn out, scoop out the centers and fill with chopped meat. Place in the oven until thoroughly hot and browned on top. Cover with i c Medium White Sauce (2 T flour)
Cook this with the app: pantry check, scaling, and the assistant.