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Forcemeat Quenelles of Fish

Name: Forcemeat Quenelles of Fish
Yield: 2 servings
Ingredients: one pound of firm fish; the whites of three eggs; half a pint of cream; half a tablespoonful of salt; a little white pepper; a little nutmeg

From The table, 1889

Serves 2

Presented as published in 1889. 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

746Calories

42 gProtein

21 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories746 kcal

Protein42 g

Carbohydrates21 g

Fiber6.5 g

Sugars0.7 g

Total Fat55 g

Saturated Fat30 g

Monounsaturated Fat12 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol504 mg

Sodium2638 mg

Potassium635 mg

Calcium212 mg

Iron4.4 mg

Magnesium89 mg

Phosphorus912 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C3.5 mg

Vitamin A127 mcg

Vitamin E1.9 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B124.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.8 mg

Folate46 mcg

Choline222 mg

Caffeine0 mg

Water324 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 121. The excerpt below is the record exactly as published.

Forcemeat Quenelles of Fish.— Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a pint of cream, half a tablespoonful of salt, and a little white pepper

Cook this with the app: pantry check, scaling, and the assistant.