vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Timbale of Egg (CEufs en Timbales) a la Suisse
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a complete salad.
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
684Calories
43 gProtein
17 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein43 g
Carbohydrates17 g
Fiber0 g
Sugars0.3 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol322 mg
Sodium2205 mg
Potassium321 mg
Calcium1121 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus887 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.1 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline164 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 389. The excerpt below is the record exactly as published.
Timbale of Egg (CEufs en Timbales) a la Suisse Take large individual timbale cups, butter well and line with grated cheese, then drop one raw egg in each cup; put two table¬ spoons of rich cream in the cup, some pepper and salt, then layer of cheese on the top
Cook this with the app: pantry check, scaling, and the assistant.