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Timbale with Spaghetti and Tongue a la Princesse
From The Swedish, French, American cook book, 1918
Serves 1
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
1525Calories
80 gProtein
13 gCarbs
125 gFat
Full nutrition (28 nutrients)
Calories1525 kcal
Protein80 g
Carbohydrates13 g
Fiber0 g
Total Fat125 g
Saturated Fat46 g
Monounsaturated Fat56 g
Polyunsaturated Fat12 g
Cholesterol1001 mg
Sodium2338 mg
Potassium1176 mg
Calcium233 mg
Iron24 mg
Magnesium78 mg
Phosphorus939 mg
Zinc16 mg
Copper1.7 mg
Manganese0.4 mg
Vitamin C14 mg
Vitamin A3092 mcg
Vitamin B60.9 mg
Vitamin B1219 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)20 mg
Folate204 mcg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 264. The excerpt below is the record exactly as published.
Timbale with Spaghetti and Tongue a la Princesse Langue au Spaghetti en timbale, a la Princesse Butter timbale cups and have some spaghetti that has been cooked in water and some salt; when cold, line the cups with circles of the spaghetti and fill; to one cup ground tongue take one and a half cups chicken mousse; flavor with sherry, pepper
Cook this with the app: pantry check, scaling, and the assistant.