vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Cheese Timbales
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
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
620Calories
29 gProtein
54 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein29 g
Carbohydrates54 g
Fiber0.6 g
Sugars18 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol120 mg
Sodium1712 mg
Potassium655 mg
Calcium900 mg
Iron2 mg
Magnesium73 mg
Phosphorus709 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate103 mcg
Choline68 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 53. The excerpt below is the record exactly as published.
RICE AXD CHEESE TIMBALES. Scald three cups of milk in the double boiler. Add one-half cup of best rice and let it cook one hour, or until perfectly soft ; do not stir. Then add one rounded tablespoon of butter, one level teaspoon of salt, one-eighth teaspoon of paprika, one rounded tea- spoon of fine minced parsley, and one-half cup of dry cheese shaved thin or grated
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