nut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Pea Timbales
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
376Calories
11 gProtein
29 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein11 g
Carbohydrates29 g
Fiber8.4 g
Sugars9.5 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.6 g
Cholesterol60 mg
Sodium193 mg
Potassium458 mg
Calcium104 mg
Iron2.9 mg
Magnesium57 mg
Phosphorus232 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C58 mg
Vitamin A182 mcg
Vitamin E0.3 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate107 mcg
Choline46 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 33. The excerpt below is the record exactly as published.
SWEET PEA TIMBALES— Mrs. F. D. Madison. Boil spaghetti or macaroni in long pieces, in salt and water. Butter molds, begin in center of bottom and gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick, if so, dip it in the ibeaten white of an egg. Filling — Mash and strain 1 cup peas, add 1 beaten egg, 2 teaspoons pate de foie gras, salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons white sauce, 1 teaspoon flour
Cook this with the app: pantry check, scaling, and the assistant.