Swedish Timbale Cases
From A laboratory manual of foods and cookery, 1916
Plain and fluted irons of various shapes mounted on a long handle are used for shaping Swedish Timbale Cases.
Presented as published in 1916. 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
374Calories
17 gProtein
54 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein17 g
Carbohydrates54 g
Fiber0 g
Sugars6 g
Total Fat9.6 g
Saturated Fat4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol201 mg
Sodium702 mg
Potassium337 mg
Calcium190 mg
Iron4.4 mg
Magnesium37 mg
Phosphorus290 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 85. The excerpt below is the record exactly as published.
Swedish Timbale Cases Ingredients : f c. flour \ c. milk \ tsp. salt i egg \ tsp. olive oil
Cook this with the app: pantry check, scaling, and the assistant.