Swedish Timbale Cases
From The practical cookbook, 1917
Presented as published in 1917. 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
416Calories
16 gProtein
54 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein16 g
Carbohydrates54 g
Fiber0 g
Sugars5.9 g
Total Fat15 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1214 mg
Potassium268 mg
Calcium163 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus191 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 61. The excerpt below is the record exactly as published.
Swedish Tim bale Cases f c. flour 2 egg yolks \ tsp. salt \ c. milk
Cook this with the app: pantry check, scaling, and the assistant.