vegetarianpescatariansoy-freefish-freeshellfish-free
Walnut Timbales
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
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
756Calories
22 gProtein
95 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein22 g
Carbohydrates95 g
Fiber5.6 g
Sugars13 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol75 mg
Sodium1710 mg
Potassium503 mg
Calcium441 mg
Iron6.7 mg
Magnesium78 mg
Phosphorus365 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C0.3 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate129 mcg
Choline40 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 92. The excerpt below is the record exactly as published.
Walnut Timbales. y^ cup milk. J4 cup cream. 1-3 teaspoon salt. 1-3 teaspoon celery salt. 1 egg, beaten. 1 cup stale bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.