Pepper Timbals
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
76Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein6.4 g
Carbohydrates1.4 g
Fiber0.2 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium101 mg
Calcium29 mg
Iron0.9 mg
Magnesium7.7 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline147 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 20. The excerpt below is the record exactly as published.
PEPPER TIMBALS. Butter well a tin timbal mold or cup, line with a large red pepper from which has been taken the seeds (and which has been parboiled, or use the canned red pepper), butter them and line with chopped mushrooms. Drop into each one a raw egg, sprinkle over a little salt and pep- per, put into a baking pan which is half full of boiling water, and put into a hot oven and cook until the egg is thoroughly done. Turn out and serve with white sauce. MUSHROOMS A L'ALGONQUIN. Wash, peel, and remove the stems from large, selected mushrooms and then saute in butter; when done, put in a buttered pan, placing on each a large oyster; sprinkle with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.