Swedish Timbale Cases Filled with Chicken Salpicon

Name: Swedish Timbale Cases Filled with Chicken Salpicon
Ingredients: Mix together one cupful of flour; one-half of a teaspoonful of salt; two eggs; one-half of a cupful of cold water; one tablespoonful of olive oil or melted butter

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

721Calories

26 gProtein

98 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein26 g

Carbohydrates98 g

Fiber0 g

Sugars0.4 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol407 mg

Sodium1316 mg

Potassium309 mg

Calcium85 mg

Iron8.8 mg

Magnesium47 mg

Phosphorus334 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A274 mcg

Vitamin E1.4 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline297 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 14. The excerpt below is the record exactly as published.

SWEDISH TIMBALE CASES FILLED WITH CHICKEN SALPICON. Mix together one cupful of flour and one-half of a teaspoonful of salt. Separate the whites and yolks of two eggs ; beat the yolks and add gradually one-half of a ciipful of cold water. Stir this into the dry mixture, add one tablespoonful of olive oil or melted butter

Cook this with the app: pantry check, scaling, and the assistant.