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Ham Quenelles
From The encyclopaedia of practical cookery, 1892
Serves 1
Dip spoon in warmed butter for shaping.
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 50. The excerpt below is the record exactly as published.
Ham Quenelles. — Out three or four slices of Ham into small squares, put them in a stewpan with a minced onion and a piece of butter, and fry, but without burning them. Pour 1 pint of milk over the bacon, place it over the fire until boiling, then stir in gradually mashed potatoes and coarse oatmeal
Cook this with the app: pantry check, scaling, and the assistant.