Potato and Fish Timbale

Name: Potato and Fish Timbale
Ingredients: large potatoes; a pound of cold cooked fresh codfish; a level teaspoonful of salt; a saltspoonful of white pepper; a tablespoonful of carefully melted butter; a few drops of onion juice

From My best 250 recipes, 1907

Serve hot.

Presented as published in 1907. 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

272Calories

5 gProtein

40 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories272 kcal

Protein4.8 g

Carbohydrates40 g

Fiber5.7 g

Sugars7.6 g

Total Fat11 g

Saturated Fat6.9 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol29 mg

Sodium2350 mg

Potassium860 mg

Calcium57 mg

Iron1.6 mg

Magnesium50 mg

Phosphorus132 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A92 mcg

Vitamin E0.4 mg

Vitamin K4.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate51 mcg

Choline30 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 6. The excerpt below is the record exactly as published.

POTATO AND FISH TIMBALE Cut large potatoes into halves lengthwise. Scoop out the centres, leaving a wall a quarter of an inch in thickness. Stand the potatoes in a baking-pan, baste the sides with melted butter, My Best 250 Recipes 27 and bake for twenty minutes. Pick apart a pound of cold cooked fresh codfish. Dust it with a level teaspoonful of salt and a saltspoonful of white pepper. Pour over a tablespoonful of care- fully melted butter and a few drops of onion juice

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