Macaroni Quenelle

Name: Macaroni Quenelle
Ingredients: one ounce of macaroni; four ounces of bread-crumbs; two eggs; half a pint of milk; a teaspoonful of minced parsley; a pinch of mixed herbs; a dust of cayenne; salt to taste; two ounces of melted butter; two spoonfuls of chopped ham

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

866Calories

30 gProtein

33 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories866 kcal

Protein30 g

Carbohydrates33 g

Fiber0.9 g

Sugars14 g

Total Fat69 g

Saturated Fat38 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.7 g

Omega-30.3 g

Cholesterol541 mg

Sodium594 mg

Potassium675 mg

Calcium377 mg

Iron2.4 mg

Magnesium62 mg

Phosphorus557 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A626 mcg

Vitamin E2.6 mg

Vitamin K4.3 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2 mg

Folate54 mcg

Choline371 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Macaroni Quenelle. Take one ounce of macaroni, four ounces of bread-crumbs, two eggs, half a pint of milk, a tea- spoonful of minced parsley, a pinch of mixed herbs, a dust of cayenne and salt to taste, two ounces of melted butter, and two spoonfuls of chopped ham

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