Swedish Timbales
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
422Calories
17 gProtein
67 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein17 g
Carbohydrates67 g
Fiber0 g
Sugars19 g
Total Fat9.6 g
Saturated Fat5.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol201 mg
Sodium3618 mg
Potassium338 mg
Calcium192 mg
Iron4.4 mg
Magnesium37 mg
Phosphorus290 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 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)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 14. The excerpt below is the record exactly as published.
Swedish Timbales. % C. flour % C. milk 1/2 T. salt 1 egg 1 T. sugar 1 Tb. olive oil
Cook this with the app: pantry check, scaling, and the assistant.