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Beef Marrow Quenelles
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
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
556Calories
17 gProtein
30 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein17 g
Carbohydrates30 g
Fiber1.7 g
Sugars2.3 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol39 mg
Sodium289 mg
Potassium132 mg
Calcium74 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus91 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate45 mcg
Choline5.5 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 33. The excerpt below is the record exactly as published.
BEEF MARROW QUENELLES— Put one-half pound beef marrow into a basin, with an equal quantity of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one
Cook this with the app: pantry check, scaling, and the assistant.