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Potato Timbales en Surprise
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
762Calories
24 gProtein
87 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein24 g
Carbohydrates87 g
Fiber16 g
Sugars6.4 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol426 mg
Sodium2337 mg
Potassium1556 mg
Calcium317 mg
Iron5.8 mg
Magnesium161 mg
Phosphorus470 mg
Zinc3.2 mg
Copper1.1 mg
Manganese4.3 mg
Vitamin D2.7 mcg
Vitamin C21 mg
Vitamin A190 mcg
Vitamin E1.4 mg
Vitamin K48 mcg
Vitamin B61.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate96 mcg
Choline345 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 30. The excerpt below is the record exactly as published.
POTATO TIMBALES EN SURPRISE BISCUITS QUINCE PRESERVES TEA Potato Timbales en Surprise Beat 2 eggs without separating until light ; add 3 T cream and 13^ c mashed potato left from the evening before. Sea- son with ^ t salt, a dash pepper, i t onion juice, and a grat- ing of nutmeg. Press the whole mixture through a sieve. Line the bottoms of timbale molds or custard cups with greased paper ; half fill them with the potato mixture ; add I t of chopped baked ham
Cook this with the app: pantry check, scaling, and the assistant.