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Pike in Quenelles
From Practical household cookery, 1891
Serves 3
Pike should be filleted before making forcemeat.
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
452Calories
69 gProtein
30 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein69 g
Carbohydrates30 g
Fiber0.2 g
Sugars27 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.4 g
Cholesterol260 mg
Sodium3572 mg
Potassium1608 mg
Calcium381 mg
Iron7.2 mg
Magnesium208 mg
Phosphorus931 mg
Zinc2.1 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B126 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate61 mcg
Choline37 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 98. The excerpt below is the record exactly as published.
two or three pounds of pike in quenelles (see Fish Forcemeat, No. ^75) in the following manner : — When cold, lay the forcemeat in large spoonfuls separately on the table, roll these with your hands into the shape of sausages, and cook them by poaching in ordinary boiling stock for five or six minutea Meanwhile have a pint of good re- duced Veloute sauc
Cook this with the app: pantry check, scaling, and the assistant.