Timbale of Fish

Name: Timbale of Fish
Ingredients: mix about half a pound of fish; rather more than a gill of white sauce; mix with two whole eggs

From The book of plain cooking, 1904

Presented as published in 1904. 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

355Calories

45 gProtein

11 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein45 g

Carbohydrates11 g

Fiber0.1 g

Sugars6.6 g

Total Fat13 g

Saturated Fat5.3 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol486 mg

Sodium1115 mg

Potassium698 mg

Calcium245 mg

Iron2.5 mg

Magnesium63 mg

Phosphorus972 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A266 mcg

Vitamin E2.3 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B125.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate59 mcg

Choline294 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.

Timbale of Fish Cook the fish, and pick it free from skin and bone. Cut it into fine dice, and mix about half a pound of fish with rather more than a gill of white sauce. Season with salt, pepper, and a little chopped parsley and lemon juice. 36 PLAIN COOKING Mix with two whole eggs

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