Swedish Timbales
From Domestic science, principles and application, 1914
Use for creamed peas, mushrooms, and finely cut salmon or chicken. Makes 3 dozen timbales.
Presented as published in 1914. 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
319Calories
11 gProtein
58 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein11 g
Carbohydrates58 g
Fiber0 g
Sugars10 g
Total Fat4.8 g
Saturated Fat4.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30.1 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 E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 95. The excerpt below is the record exactly as published.
Swedish Timbales ^ c. flour (about) J2 c. milk 3^ tsp. salt 1 egg 1 tsp. sugar 1 tbsp. olive oil
Cook this with the app: pantry check, scaling, and the assistant.