Convalescent Quenelles
From The complete Indian housekeeper & cook, 1898
Break down the bones and other meat of the chicken, make into half a teacup of strong tea, and pour round.
Presented as published in 1898. 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
38Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.5 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.2 g
Total Fat3.2 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium1.2 mg
Potassium22 mg
Calcium15 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water9 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 129. The excerpt below is the record exactly as published.
Convalescent Quenelles. — Pound half the white meat of a young chicken and rub through a sieve. Add enough milk to make it the consistency of a custard, and if allowed, one tablespoon whipped cream
Cook this with the app: pantry check, scaling, and the assistant.