vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
A VAllemande (Godiveau or German Quenelles)
From The new century cookery book, 1901
Serves 1
A typical German garnish.
Presented as published in 1901. 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
437Calories
15 gProtein
54 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein15 g
Carbohydrates54 g
Fiber5.1 g
Sugars19 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol51 mg
Sodium1224 mg
Potassium1099 mg
Calcium427 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus431 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C4 mg
Vitamin A340 mcg
Vitamin E0.9 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate48 mcg
Choline37 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 153. The excerpt below is the record exactly as published.
A VAllemande {Godiveau or German Quenelles).— Mashed potatoes, grated horseradish, and a sharp white sauce
Cook this with the app: pantry check, scaling, and the assistant.