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Sauce for Timbales
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
409Calories
3 gProtein
6 gCarbs
44 gFat
Full nutrition (24 nutrients)
Calories409 kcal
Protein2.6 g
Carbohydrates6 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol128 mg
Sodium25 mg
Potassium117 mg
Calcium73 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 58. The excerpt below is the record exactly as published.
Sauce For Timbales. One pint of cream, 1 tablespoon butter, 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.