Forcemeat Balls or Quenelles

Name: Forcemeat Balls or Quenelles
Ingredients: one cupful of the prepared meat; one egg; just enough flour

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

197Calories

15 gProtein

15 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein15 g

Carbohydrates15 g

Fiber0.7 g

Sugars0.2 g

Total Fat10 g

Saturated Fat3.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol193 mg

Sodium113 mg

Potassium260 mg

Calcium42 mg

Iron2.5 mg

Magnesium11 mg

Phosphorus170 mg

Zinc3 mg

Copper0.3 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate82 mcg

Choline162 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 7. The excerpt below is the record exactly as published.

Forcemeat Balls or Quenelles. — Chop very fine any cold meat you have on hand, and season with salt, pepper, chopped parsley and a little onion juice. For one cupful of the prepared meat, beat one egg until light, stir in with hashed meat and add just enough flour

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