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Potato Dumplings or Quenelles for Soup
From Cookery for every household, 1914
Serves 1
If preferred, the mixture may be made into small quenelles, shaping it with two teaspoons.
Presented as published in 1914. 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
518Calories
23 gProtein
67 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein23 g
Carbohydrates67 g
Fiber15 g
Sugars1.1 g
Total Fat23 g
Saturated Fat9.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol382 mg
Sodium897 mg
Potassium1451 mg
Calcium238 mg
Iron21 mg
Magnesium149 mg
Phosphorus417 mg
Zinc3.2 mg
Copper3 mg
Manganese4.8 mg
Vitamin D2 mcg
Vitamin C16 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline296 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 499. The excerpt below is the record exactly as published.
Potato Dumplings or Quenelles for Soup 2 or 3 large cooked i Salt. Pepper. A pinch of nutmeg. 1 tea-sp. flour. potatoes. 1 dessert- sp. butter. 2 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.