Marrow Quenelles

Name: Marrow Quenelles
Ingredients: eight ounces of beef marrow; the same quantity of bread-crumbs; a dessert-spoonful of flour; five yolks of egg; a whole egg; salt; pepper

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

1794Calories

54 gProtein

2 gCarbs

173 gFat

Full nutrition (34 nutrients)

Calories1794 kcal

Protein54 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat173 g

Saturated Fat74 g

Monounsaturated Fat52 g

Polyunsaturated Fat8.8 g

Omega-31.1 g

Cholesterol1352 mg

Sodium499 mg

Potassium738 mg

Calcium193 mg

Iron7 mg

Magnesium52 mg

Phosphorus748 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.6 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 60. The excerpt below is the record exactly as published.

Marrow quenelles. Take eight ounces of beef marrow, the same quantity of bread-crumbs, a dessert-spoonful of flour, five yolks of egg, a whole egg, salt, and pepper

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