Potato Timbal

Name: Potato Timbal
Ingredients: 8 good sized potatoes; 3 tablespoonfuls of butter; 2 of finely chopped parsley; 1 cup of milk; 3 well beaten eggs

From Delicate dishes, 1896

Presented as published in 1896. 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

1285Calories

51 gProtein

222 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1285 kcal

Protein51 g

Carbohydrates222 g

Fiber25 g

Sugars22 g

Total Fat56 g

Saturated Fat9.5 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol682 mg

Sodium382 mg

Potassium5680 mg

Calcium533 mg

Iron12 mg

Magnesium324 mg

Phosphorus1235 mg

Zinc6.6 mg

Copper1.4 mg

Manganese1.9 mg

Vitamin D5.3 mcg

Vitamin C236 mg

Vitamin A318 mcg

Vitamin E1.8 mg

Vitamin K24 mcg

Vitamin B64 mg

Vitamin B122.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate251 mcg

Choline630 mg

Caffeine0 mg

Water1286 g

As published

This recipe was extracted from Delicate dishes (1896), page 27. The excerpt below is the record exactly as published.

POTATO TIMBAL. Pare 8 good sized potatoes, cover with boiling water and cook 30 minutes. Drain and mash smooth and light. Add 3 tablespoonfuls of butter, 2 of finely chopped parsley, salt and pepper to taste. Gradually beat into this i cup of milk, hot; stir hard and beat in 3 well beaten eggs

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