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Timbale of Hare

Name: Timbale of Hare
Yield: 1 servings
Ingredients: some cold cooked hare; one-third its quantity of grated bread crumbs; finely chopped parsley; pepper; salt; the whites of two eggs; a few drops clear gravy

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

235Calories

16 gProtein

16 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories235 kcal

Protein16 g

Carbohydrates16 g

Fiber1 g

Sugars1.7 g

Total Fat11 g

Saturated Fat3.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol373 mg

Sodium447 mg

Potassium197 mg

Calcium94 mg

Iron2.9 mg

Magnesium21 mg

Phosphorus239 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.6 mg

Folate69 mcg

Choline298 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 53. The excerpt below is the record exactly as published.

TIMBALE oe hare. Trim off all the skin of some cold cooked hare, chop the flesh and place it in a mortar, pound it till smooth ; mix with it one- third its quantity of grated bread crumbs, a little finely chopped parsley, pepper and salt to taste. Whisk the whites of two eggs to a stiff froth, stir them in with mixture, add a few drops clear gravy

Cook this with the app: pantry check, scaling, and the assistant.