pescatariannut-freesoy-freeshellfish-free
Timbal of Fish
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
554Calories
36 gProtein
30 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein36 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol649 mg
Sodium373 mg
Potassium933 mg
Calcium678 mg
Iron2.2 mg
Magnesium75 mg
Phosphorus761 mg
Zinc3.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A379 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.1 mg
Folate79 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Kirmess cook book (1907), page 28. The excerpt below is the record exactly as published.
TIMBAL OF FISH. Mrs. C. M. OotUd, Bayside, Long Island, Boil the fish in salted water, and remove all the bones ; then make a white sauce of one pint of milk, one table- spoonful of butter and flour mixed together, and stir slowly into the milk until it is about as thick as cream. Pick up the fish and stir half of the sauce into the fish, then put it into the timbal mould and keep hot for serv- ing. Have ready three hard boiled eggs
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