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Timbale Cases for Creamed Fish

Name: Timbale Cases for Creamed Fish
Yield: 1 servings
Ingredients: Flour, 1 cup.; Eggs, 2,; Butter, 1 tablespoon,; Salt, 1/8 teaspoon.

From Around-the-world cook book, 1913

Serves 1

Reheat in the oven before filling with fish.

Presented as published in 1913. 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

602Calories

26 gProtein

98 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein26 g

Carbohydrates98 g

Fiber0 g

Sugars0.4 g

Total Fat22 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium438 mg

Potassium311 mg

Calcium82 mg

Iron8.8 mg

Magnesium46 mg

Phosphorus336 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline294 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 16. The excerpt below is the record exactly as published.

TIMBALE CASES FOR CREAMED FISH Flour, 1 cup. Eggs, 2, Butter, 1 tablespoon, Salt, 1/^ teaspoon.

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