Timbales of Haddock a la Genoise
From Recipes for high-class cookery, 1912
This may be dished in small paper cases and decorated with salad, etc.
Presented as published in 1912. 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
466Calories
4 gProtein
62 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein3.8 g
Carbohydrates62 g
Fiber0.9 g
Sugars42 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol65 mg
Sodium146 mg
Potassium217 mg
Calcium129 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A50 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline8.2 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 33. The excerpt below is the record exactly as published.
TIMBALES OF HADDOCK A LA GENOISE. Aspic jelly. Sieved yolk of egg. Chopped parsley. Decorate some small moulds. Chop the haddock very finely ; add the sauce, the cream half - beaten, and the seasonings. Add the aspic jelly, and leave till beginning to thicken, then mould. Turn out when set and garnish with chopped jelly. N.B. — This may be dished in small paper cases and decorated with salad, etc. Decoration. Filling. 2 oz. cooked yellow haddock. ^ gill white sauce. ^ „ cream. ^ gill aspic jelly. Cayenne, pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.