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Swedish Timbales
From European and American cuisine, 1914
Serves 2
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
451Calories
21 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein21 g
Carbohydrates61 g
Fiber0 g
Sugars13 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium748 mg
Potassium520 mg
Calcium340 mg
Iron4.4 mg
Magnesium52 mg
Phosphorus413 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline190 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 348. The excerpt below is the record exactly as published.
Swedish Timbales. — Mix 1 cup of fiour with 2 cups of milk, 2 eggs, Ys teaspoonful salt, Yt teaspoonf ul sugar, and 1 tablespoon- f ul oil
Cook this with the app: pantry check, scaling, and the assistant.