Timbales a la Moelle de Boeuf

Name: Timbales a la Moelle de Boeuf
Ingredients: Half a pound of Chicken; Half a gill of white Sauca; Half a gill of Cream; One Egg; One ounce of Panada; Salt and Pepper; Two ounces of beef Marrow

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1144Calories

56 gProtein

7 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1144 kcal

Protein56 g

Carbohydrates7.5 g

Fiber0.1 g

Sugars3.3 g

Total Fat98 g

Saturated Fat40 g

Monounsaturated Fat31 g

Polyunsaturated Fat9.1 g

Omega-30.3 g

Cholesterol480 mg

Sodium369 mg

Potassium734 mg

Calcium173 mg

Iron3.5 mg

Magnesium66 mg

Phosphorus569 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C3.6 mg

Vitamin A223 mcg

Vitamin E1.3 mg

Vitamin K5.1 mcg

Vitamin B61 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)16 mg

Folate43 mcg

Choline282 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 42. The excerpt below is the record exactly as published.

Timbales a la Moelle de Boeuf, Ingredients. Half a pound of Chicken. Half a gill of white Sauca 126 HIGH-CLASS COOKERY. Half a gill of Cream. One Egg. One ounce of Panada. Salt and Pepper. Two ounces of beef Marrow

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