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Timbal of Chicken

Name: Timbal of Chicken
Yield: 1 servings
Ingredients: Breasts of two chickens; three or four tablespoonfuls of cream; one teaspoonful (scant) of salt; one teaspoonful (scant) of pepper; tiny pinch of red pepper; one-quarter teaspoonful of grated nutmeg; whites of three eggs

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

1105Calories

83 gProtein

5 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1105 kcal

Protein83 g

Carbohydrates4.5 g

Fiber0.7 g

Sugars0.6 g

Total Fat82 g

Saturated Fat28 g

Monounsaturated Fat30 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol858 mg

Sodium2794 mg

Potassium926 mg

Calcium161 mg

Iron5.9 mg

Magnesium94 mg

Phosphorus827 mg

Zinc6.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3.7 mcg

Vitamin C5.5 mg

Vitamin A380 mcg

Vitamin E2.6 mg

Vitamin K10 mcg

Vitamin B61.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)23 mg

Folate92 mcg

Choline644 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from Kirmess cook book (1907), page 51. The excerpt below is the record exactly as published.

TIMBAL OF OHIGKEN. Mrs. W. 8. Qoidd, New York. Breasts of two chickens groimd to a fine paste in a mortar, add three or four tablespoonfuls of cream, one teaspoonful (scant) salt, one teaspoonful (scant) of pepper, tiny pinch of red pepper, one-quarter teaspoon- ful Qf grated nutmeg. Put all through a colander or sieve. Whip whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.