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Cream Quenelles
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
234Calories
2 gProtein
5 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein1.5 g
Carbohydrates5.3 g
Fiber1.3 g
Sugars0.2 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0 g
Cholesterol69 mg
Sodium13 mg
Potassium79 mg
Calcium48 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Choline0.6 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 552. The excerpt below is the record exactly as published.
Cream Quenelles. —Put f pint of Cream in a saucepan with loz. of butter, a small quantity of grated nutmeg, and 1 pinch of black pepper ; give the Cream two or three boils, then stir in gradually sufficient flour to make a stiff paste. Leave the mixture till cold, then stir in, one at a time, enough eggs to convert it into a thin paste
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