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Timbales, Small (for Fruit, Jelly, or Cream)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: 30 minutes. Sufficient for a small dish.
Presented as published in 1892. 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
636Calories
27 gProtein
97 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein27 g
Carbohydrates97 g
Fiber0 g
Sugars37 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium315 mg
Calcium99 mg
Iron6.9 mg
Magnesium38 mg
Phosphorus378 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)5.2 mg
Folate192 mcg
Choline441 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.
Timbales, Small (for Fruit, Jelly, or Cream). — AVeigh three large fresh eggs, and then take their weight in flour and half their weight in powdered sugar. Break the eggs, and separate the yolks and the whites. Beat the yolks in a basin, and add to them first the sugar and afterwards the flour. When they are thoroughly mixed, and just before the timbales are to be baked, add the well-whisked whites of the eggs, and a tea-spoonful of strained lemon-juice
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