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Timbale of Chicken
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
447Calories
24 gProtein
62 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein24 g
Carbohydrates62 g
Fiber3 g
Sugars3.2 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol86 mg
Sodium464 mg
Potassium330 mg
Calcium74 mg
Iron2.8 mg
Magnesium54 mg
Phosphorus272 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A37 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.4 mg
Folate48 mcg
Choline78 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 44. The excerpt below is the record exactly as published.
e chicken, taking away all fat, &o. Cut in pieces about •1 in. long. Have ready in stewpan 1 lb. onions, previously fried in butter. Put chicken in, with ^ lb. butter, a few cloves, a pinch of ground ginger, pepper, and salt. Mix well, and add J pint new milk. Stew gently 1\* lionrs, adding a. little milk if re(piire<l. Seiwe with boiled I'ice. Timbale of Chicken. J lb. Macaroni, 1 Egg, i Chicken, a littlo Milk, 2 o.^,. Ham, Pei)per and Salt, 1 teacnpful Bread Crumbs, a little Ketchup. After boiling the macaroni, line a plain shape or bowl with it. Chop or mince up chicken and ham ; add broad crumbs, salt, and pepper
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