vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pea Timbale
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve on rounds of toast.
Presented as published in 1913. 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
407Calories
17 gProtein
29 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein17 g
Carbohydrates29 g
Fiber8.4 g
Sugars9.7 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol233 mg
Sodium204 mg
Potassium515 mg
Calcium126 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus313 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C58 mg
Vitamin A176 mcg
Vitamin E0.8 mg
Vitamin K38 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate125 mcg
Choline193 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 25. The excerpt below is the record exactly as published.
Pea Timbale. Boil spaghetti or macaroni in long pieces in salted water. Beginning in the center of bottom of mold, gradually wrap ENTREES 65 the spaghetti around until the mold is all lined with it. Some- times the spaghetti will not stick; if so, dip it in the beaten white of an egg. With spaghetti this can be done individually. Filling: Strain and mash a cup of peas. Add 1 beaten egg, 2 teaspoons pate de fois gras, salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons white sauce, 1 teaspoon flour
Cook this with the app: pantry check, scaling, and the assistant.