gluten-freenut-freesoy-freefish-freeshellfish-free
Veal Timbales
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
626Calories
41 gProtein
17 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein41 g
Carbohydrates17 g
Fiber3.2 g
Sugars4.2 g
Total Fat42 g
Saturated Fat10 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol122 mg
Sodium1584 mg
Potassium706 mg
Calcium142 mg
Iron3.2 mg
Magnesium56 mg
Phosphorus357 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A313 mcg
Vitamin E5.9 mg
Vitamin K8.2 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate29 mcg
Choline16 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.
VEAL TIMBALES 11% cups cold, cooked veal Few grains paprika 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff 4 cup heavy cream 1 cup White Sauce (p. 191) 14 cup white cooking wine
Cook this with the app: pantry check, scaling, and the assistant.