vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Swedish Timbales
From Miss Parloa's kitchen companion, 1887
Serves 1
These shells can be filled with meat, fish, or fruit.
Presented as published in 1887. 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
803Calories
30 gProtein
105 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein30 g
Carbohydrates105 g
Fiber0 g
Sugars8.3 g
Total Fat29 g
Saturated Fat6.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol387 mg
Sodium1357 mg
Potassium492 mg
Calcium230 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus456 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate248 mcg
Choline316 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 189. The excerpt below is the record exactly as published.
Swedish Timbales. For the shells use half a pint of flour, one generous gill of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of sugar, and one table-spoonful of salad oi
Cook this with the app: pantry check, scaling, and the assistant.