Timbale of Spinach and Green Peas

Name: Timbale of Spinach and Green Peas
Ingredients: one-half pound of spinach; one-half pound of green peas; three slices of white bread; one-half cupful of cream; yolks of three eggs; the whites of three eggs

From High living, 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

1145Calories

58 gProtein

93 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1145 kcal

Protein58 g

Carbohydrates93 g

Fiber20 g

Sugars19 g

Total Fat61 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.3 g

Omega-30.2 g

Cholesterol679 mg

Sodium857 mg

Potassium2245 mg

Calcium627 mg

Iron15 mg

Magnesium303 mg

Phosphorus822 mg

Zinc7 mg

Copper0.9 mg

Manganese3.6 mg

Vitamin D3 mcg

Vitamin C154 mg

Vitamin A1390 mcg

Vitamin E6.5 mg

Vitamin K1155 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2 mg

Niacin (B3)11 mg

Folate658 mcg

Choline549 mg

Caffeine0 mg

Water678 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 23. The excerpt below is the record exactly as published.

TIMBALE OF SPINACH AND GREEN PEAS — Cook separately one- half pound each of spinach and green peas. After draining very thoroughly, mash the vegetables through a fine sieve, also three slices of white bread, previously soaked in soup stock and squeezed dry ; add salt, pepper and paprika to taste, one-half cupful of cream, yolks of three eggs, and, lastly, the whites of three eggs

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