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Timbale Sauce
From The Blue grass cook book, 1904
Serves 4
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
410Calories
3 gProtein
6 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein2.8 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol128 mg
Sodium25 mg
Potassium137 mg
Calcium73 mg
Iron0.1 mg
Magnesium8.1 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline1.1 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.
TIMBALE SAUCE 1 pint cream, 1 heaping tablespoon of butter, ^ can mushrooms chopped, 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.