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Timbale, Chicken
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
479Calories
20 gProtein
4 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein20 g
Carbohydrates4.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat43 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol181 mg
Sodium477 mg
Potassium325 mg
Calcium76 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus247 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate10 mcg
Choline47 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 434. The excerpt below is the record exactly as published.
Timbale, Chicken. — Make a cream force-meat and fill the timbales with salpicon of chicken. To make this take a pint of cooked chicken cut into very small dice. Take half a pint of cream and bring it to a boil, add to this half a pint of unboiled cream into which a heaping table-spoonful of flour has been stirred into a paste. Let the pint of mixed cream and flour boil one or two minutes, then add the pint of chicken, half a cupful of mush- rooms cut into small dice, with a little salt and pepper as seasoning. Fill the moulds with this and on the top cover with cream force-meat, keeping the top level. Then poach as directed above. Timbale of Macaroni. — Put x/i lb. of macaroni in a stewpan with three pints of boiling water and a little pepper
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