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Timbales
From The Henderson cook book, 1914
Serves 4
These make a delightful treat when served warm.
Presented as published in 1914. 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
247Calories
8 gProtein
49 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein8.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol54 mg
Sodium19 mg
Potassium103 mg
Calcium19 mg
Iron3.7 mg
Magnesium18 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate106 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 89. The excerpt below is the record exactly as published.
TIMBALES. One pint of flour, 1 egg, 1 heaping tablespoon of butter, 1 pint of sweet milk. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.