Swedish Timbales
From Fifty-two Sunday dinners, 1913
These cases are for all kinds of creamed mixtures.
Presented as published in 1913. 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
620Calories
24 gProtein
107 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein24 g
Carbohydrates107 g
Fiber0 g
Sugars10 g
Total Fat11 g
Saturated Fat5.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol201 mg
Sodium1286 mg
Potassium423 mg
Calcium202 mg
Iron7.9 mg
Magnesium54 mg
Phosphorus357 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 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)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 8. The excerpt below is the record exactly as published.
Swedish Timbales. SWEDISH TIMBALES 1 cup flour. 1 egg, }/2 teaspoon salt. % cup milk. 1 teaspoon sugar. 1 tablespoon olive oil
Cook this with the app: pantry check, scaling, and the assistant.