Tomato Timbales
From The practical cookbook, 1917
Presented as published in 1917. 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
590Calories
22 gProtein
48 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein22 g
Carbohydrates48 g
Fiber4.4 g
Sugars8.1 g
Total Fat34 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium2903 mg
Potassium669 mg
Calcium180 mg
Iron5.6 mg
Magnesium55 mg
Phosphorus328 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C10 mg
Vitamin A344 mcg
Vitamin E1.7 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate106 mcg
Choline307 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 61. The excerpt below is the record exactly as published.
Tomato Timbales 2 ^gs and I yolk \ c soft bread crumbs i tsp. salt 2 tb. melted butter i tsp. pepper r c. tomato parie
Cook this with the app: pantry check, scaling, and the assistant.