vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Timbale of Egg (CEufs en Timbale) a la Marie
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a cold egg dish.
Presented as published in 1918. 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
312Calories
20 gProtein
6 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein20 g
Carbohydrates5.7 g
Fiber0.2 g
Sugars4.1 g
Total Fat22 g
Saturated Fat9.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol579 mg
Sodium227 mg
Potassium266 mg
Calcium123 mg
Iron2.8 mg
Magnesium24 mg
Phosphorus333 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A256 mcg
Vitamin E1.7 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline444 mg
Caffeine1.1 mg
Water137 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 390. The excerpt below is the record exactly as published.
Timbale of Egg ( CEufs en Timbale) a la Marie Take three eggs, separate the whites and the yolks in different saucepans, stir the yolks and whites separately. Add to each yolk one tablespoon milk and one tablespoon cream, cayenne pepper and salt, and to each white one tablespoon milk and one tablespoon cream, cayenne pepper, and salt. Then add one tablespoon finely chopped truffles
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