dairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Quenelles
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve as a side dish or garnish.
Presented as published in 1885. 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
641Calories
67 gProtein
51 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein67 g
Carbohydrates51 g
Fiber2.4 g
Sugars3.5 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol352 mg
Sodium3063 mg
Potassium763 mg
Calcium97 mg
Iron6.6 mg
Magnesium95 mg
Phosphorus612 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C7 mg
Vitamin A155 mcg
Vitamin E1.5 mg
Vitamin K15 mcg
Vitamin B61.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate155 mcg
Choline316 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 170. The excerpt below is the record exactly as published.
chicken quenelles according to the recipe given below j put all these ingredients into enough white sauce to cover them, and simmer them for ten minutes. When the pullet is tender, remove the trussing-cords, and serve it hot with the Toulouse ragout for a garnish. CHICKEN QUENELLES. Mix together half a cupful each of the soft part of brSad and of finely chopped or pounded chicken-meat cooked ; season the mixture highly with salt and cayenne, and moisten it with enough raw yolk of egg to bind it
Cook this with the app: pantry check, scaling, and the assistant.