Swedish Timbales
From Blue Ribbon cook book, 1905
Fill with creamed oysters, chicken, or fresh fruit.
Presented as published in 1905. 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
438Calories
11 gProtein
58 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein11 g
Carbohydrates58 g
Fiber0 g
Sugars10 g
Total Fat18 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol49 mg
Sodium631 mg
Potassium269 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 A153 mcg
Vitamin E0.4 mg
Vitamin K1.2 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
Choline25 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 44. The excerpt below is the record exactly as published.
Swedish Timbales—34 cup flour, 14 teaspoon salt, 1 teaspoon sugar, 4% cup milk, 1 egg, 1 tablespoon olive oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.