vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vermicelli Timbale
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with hot fruit marmalade.
Presented as published in 1902. 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
653Calories
19 gProtein
112 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein19 g
Carbohydrates112 g
Fiber1.8 g
Sugars71 g
Total Fat15 g
Saturated Fat7.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol146 mg
Sodium130 mg
Potassium550 mg
Calcium339 mg
Iron1.2 mg
Magnesium64 mg
Phosphorus413 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A151 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate28 mcg
Choline130 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 248. The excerpt below is the record exactly as published.
Vermicelli, Timbale. — Put in a saucepan one quart of milk, with x/\ lb. of granulated sugar, one tea- spoonful of vanilla extract, or any preferred flavor, and one teaspoonful of good butter ; when at the boiling- point, add Yz lb. of vermicelli. Cook twenty minutes, remove from the fire and cool. Add to the vermicelli two whole eggs, mix well, and, lastly, add four table-spoonfuls of whipped cream
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