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Yorkshire Timbales
From Scientific cooking with scientific methods, 1911
Serves 2
Served with roast beef; historically known as 'Ansonia cakes'.
Presented as published in 1911. 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
677Calories
28 gProtein
109 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium312 mg
Potassium605 mg
Calcium352 mg
Iron7.9 mg
Magnesium68 mg
Phosphorus481 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 42. The excerpt below is the record exactly as published.
Yorkshire Timbales. 2 cups milk. 2 eggs. 2 cups flour. i/i; teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.