Timbale Froide a la Toulouse
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
1335Calories
36 gProtein
126 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories1335 kcal
Protein36 g
Carbohydrates126 g
Fiber1.9 g
Sugars84 g
Total Fat77 g
Saturated Fat37 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol309 mg
Sodium1108 mg
Potassium814 mg
Calcium326 mg
Iron2.3 mg
Magnesium58 mg
Phosphorus536 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate40 mcg
Choline87 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.
TIMBALE FROIDE A LA TOULOUSE. Lining fw Mould. — Aspic jelly, truffle, cucumber, etc. Cream Lining. — 2 tablespoonfuls cream. liquid aspic jelly. Filling. 4 oz. cooked chicken. 1 ham. 1 gill double cream. 1 „ white sauce, j „ liquid aspic jelly. 1 sieved anchovy. 1 chopped gherkin. 1 „ truffle. Cayenne, salt, lemon juice, chilli vinegar
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