Baked Potato Quenelles

Name: Baked Potato Quenelles
Ingredients: Bake 8 potatoes; 1 oz. of butter; a little cream; the yolks of 3 eggs; the whites of 2 whisked to a stiff froth; place them on a buttered baking tin

From How to cook vegetables, 1911

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

1127Calories

39 gProtein

212 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories1127 kcal

Protein39 g

Carbohydrates212 g

Fiber25 g

Sugars9.8 g

Total Fat39 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.5 g

Cholesterol66 mg

Sodium75 mg

Potassium5105 mg

Calcium148 mg

Iron9.7 mg

Magnesium276 mg

Phosphorus689 mg

Zinc3.6 mg

Copper1.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C236 mg

Vitamin A0 mcg

Vitamin E3 mg

Vitamin K24 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate180 mcg

Choline145 mg

Caffeine0 mg

Water1034 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Baked Potato Quenelles. Bake 8 potatoes in the oven, remove the pulp and rub it through a wire sieve. Put the puree in a stew- pan with 1 oz. of butter and a little cream, season with salt and pepper, and add the yolks of 3 eggs and the whites of 2 whisked to a stiff froth. Shape the puree with a teaspoonful the same as for POTATOES. T57 quenelles, place them on a buttered baking tin

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