Timballe Milanese
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
2481Calories
62 gProtein
253 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories2481 kcal
Protein62 g
Carbohydrates253 g
Fiber7.7 g
Sugars18 g
Total Fat143 g
Saturated Fat62 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol905 mg
Sodium1969 mg
Potassium1263 mg
Calcium780 mg
Iron17 mg
Magnesium160 mg
Phosphorus1090 mg
Zinc7.2 mg
Copper0.8 mg
Manganese3.1 mg
Vitamin D6.3 mcg
Vitamin C2 mg
Vitamin A524 mcg
Vitamin E2.7 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B122.5 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate623 mcg
Choline547 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.
TIMBALLE MILANAISE Prepare rice as for ‘‘ Riz a la Milanaise but adding three yolks of egg. With this line the sides and bottom of a stewpan that has previously been buttered and egged and bread-crumbed. The coating 64 CHICKEN, GAME AND LIGHT DISHES of rice should be a full half-inch thick. This is to be done two hours before the dish is cooked in order that the rice may set stiflP and firm. Half an hour before serving, the hollow is to be filled with scraps of dressed chicken or game and some Bechamel sauce in which are mushroom peelings and truffles shredded. The sauce must have cream in it
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.