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Vegetarian Timbale Molds
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for forty cases.
Presented as published in 1913. 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
532Calories
21 gProtein
79 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein21 g
Carbohydrates79 g
Fiber0 g
Sugars6 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium411 mg
Potassium380 mg
Calcium196 mg
Iron6.2 mg
Magnesium46 mg
Phosphorus324 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate174 mcg
Choline169 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 74. The excerpt below is the record exactly as published.
Vegetarian Timbale Molds 1 teaspoonful melted Crisco 1 egg 34 cupful flour ¥% teaspoonful salt ¥% cupful milk
Cook this with the app: pantry check, scaling, and the assistant.