vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Timbale
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
266Calories
18 gProtein
32 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein18 g
Carbohydrates32 g
Fiber7.5 g
Sugars6.9 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol372 mg
Sodium2482 mg
Potassium1260 mg
Calcium217 mg
Iron6.1 mg
Magnesium83 mg
Phosphorus340 mg
Zinc2.3 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D2 mcg
Vitamin C21 mg
Vitamin A1155 mcg
Vitamin E3.8 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate88 mcg
Choline316 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 69. The excerpt below is the record exactly as published.
PUMPKIN TIMBALE JELLIED FIGS WITH CREAM Boiled Ham Let the ham soak several hours or overnight after scrap- ing and thoroughly scrubbing with a brush. To cook, cover with cold water, bring slowly to the boiling point, let boil a few minutes, then skim and simmer several hours, allow- ing 25 m to the pound. When tender set aside to partially cool in the liquid, then remove, draw off the skin, brush over with beaten yolk of egg, diluted with milk, sprinkle with sugar and cracker crumbs, mixed together, about % c oi each for 5 lbs of ham, and set in the oven to brown. Gar- nish the dish with parsley. Pumpkin Timbale To I pint of mashed pumpkin add the yolks of 2 eggs, well beaten, i t salt, and a dash of pepper
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