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Swedish Timbales and Rosette Cases
From Boston Cooking-School cook book, 1896
Serves 1
Makes 18 or more.
Presented as published in 1896. 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
653Calories
27 gProtein
59 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein27 g
Carbohydrates59 g
Fiber0 g
Sugars10 g
Total Fat34 g
Saturated Fat4.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol15 mg
Sodium339 mg
Potassium268 mg
Calcium162 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 E5.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 168. The excerpt below is the record exactly as published.
Swedish Timbales and Rosette Cases and the Equipment for Making Them SWEDISH TI MBALES AND ROSETTE CASES 34 cup flour 34 cup milk VY teaspoon salt 2 egg yolks, slightly beaten 1 teaspoon sugar 1 tablespoon olive oil
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