Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 2 tablespoons
- 2 tablespoons of butter
- 1 cup chicken
- 2 cups cream
- 1 cup of cold
- 2 teaspoon each of salt
- 2 cups of thin cream
- 2 cups chicken
- 2 cups of ground
- 4 tablespoons cream
- 1 tablespoon butter
- one cup of cold chicken chopped fine
- 2 cup of bread crumbs
- 4 tablespoons of cream
- 1 cup bread crumbs
- 1 teaspoon salt
- 1 cup bread crumbs add y2 cup milk
- 2 dashes black pepper
- 1 pinch cayenne
- two tablespoons butter
- 2 tablespoons flour
- 1 pint of milk
- a small piece of butter on each piece of tomato
- a tablespoon of butter
- a pinch of cayenne
- 4 large tomatoes
- 1 small onion
- 2 green peppers
- 2 eggs
- 1 tablespoonful
- 5 chicken timbales
- 1 chicken
- 4 eggs
- 1 medium-sized chicken ground fine
- 4 eggs beaten stiff
- 5 eggs
- 2/3 full
- 2 level teaspoons salt
- parsley
- salt
- pepper
- mace
- black pepper
- cayenne
Directions
Mrs. Philebaum.
4 large tomatoes. 4 tablespoons butter.
1 small onion. 1 tablespoon flour.
2 green peppers, finely 1 cup milk and cream.
chopped. Salt, cayenne pepper.
Cut the tomatoes in halves crosswise, lay cut side up in a baking pan and sprinkle with the finely chopped onion; also the peppers, from which the seeds and veins have been removed.
H4 Entrees.
Season highly. Put a small piece of butter on each piece of tomato, using 2 tablespoons for the purpose.
Pour y2 cup of water into the pan and bake in quick oven till the tomatoes are tender.
Melt the remaining 2 tablespoons of butter, and brown the flour in it ; add milk and cream, also the liquor from the baking pan. Stir till boiling, and cook 3 minutes longer.
Dish the tomatoes on squares of toast, and pour the sauce around them.
CHICKEN TIMBALES No. 1.
Mrs. S. M. Schell.
1 cup chicken. i)/2 cups cream.
2 eggs. White pepper. % cup bread crumbs. Salt.
Beat 2 eggs; add 1 cup of cold, cooked chicken, chopped fine, %. cup of bread crumbs, J/2 teaspoon each of salt and white pep- per, il/2 cups of thin cream.
Turn the mixture into well-buttered timbale molds lined with paper in the bottom. Set the molds in a pan of hot water. Let cook in oven until firm in the center.
The timbales will take from 20 to 30 minutes. Unmold on a chop plate, and serve with a sauce made of chicken broth and cream or all cream thickened with cornstarch, and flavor with Worcester sauce, about 1 tablespoonful.
All kinds of leftovers of meat make good timbales, and toast can be substituted for bread.
CHICKEN TIMBALES No. 2.
Mrs. Nelson H. Trimble, Mt. Sterling, Ky.
2 cups chicken. Peas, onion, parsley, salt,
% cup cream sauce. pepper.
Mix with 2 cups of ground, cooked chicken, ^4. cup of cream sauce; add 2 eggs; season with a little onion, chopped parsley, salt and pepper.
Grease a border mold and fill with mixture. Steam about y2 hour; turn out, and fill center with peas.
Individual molds can be used.
Serve with a mushroom sauce.
Entrees. 1 1 5
CHICKEN TIMBALES No. 3.
Mrs. Virginia Walker.
1 cup chicken. 4 tablespoons cream.
1 tablespoon butter. 2 eggs.
y2 cup bread crumbs. Salt and pepper.
One cup of cold chicken chopped fine. Melt a tablespoon of butter; ]/2 cup of bread crumbs; 4 tablespoons of cream. When heated, add the chicken, with salt and pepper and yolks of 2 eggs. Mix thoroughly and add the whites after removing from the fire. Bake in hot water 20 or 30 minutes, and serve with mushrooms.
CHICKEN TIMBALES No. 4.
Mrs. Hugh Kernohan.
y2 cup cream. White meat of 1 chicken.
J4 cup bread crumbs. Whites of 4 eggs.
Take y2 cup of cream and J4 CUP of dried bread crumbs. Boil together until it forms a paste, and season with salt, pepper, and a little mace. Then add the uncooked white meat of 1 medium-sized chicken ground fine, and whites of 4 eggs beaten stiff. Place in greased individual molds, set in pan of hot water, and bake about 25 minutes. Serve with cream sauce.
CHICKEN TIMBALES No. 5.
Mrs. E. A. Belden.
y2 lb. raw chicken. y2 cup of milk.
1 cup bread crumbs. 1 teaspoon salt.
Whites of 5 eggs.
Grind y2 pound of raw chicken. To 1 cup bread crumbs add y2 cup milk and boil until thick. Add 1 teaspoon salt, 2 dashes black pepper, and 1 pinch cayenne. Add the chicken, and lastly the beaten whites of 5 eggs. Fill mold 2/3 full, and bake from 25 to 30 minutes in a pan of hot water. Serve with mushroom sauce.
Mushroom Sauce.
Two tablespoons butter, 2 tablespoons flour, 1 pint of milk, 1 can mushrooms, 2 level teaspoons salt, dash of black pepper, and a pinch of cayenne.
u6 Entrees.