Potato Quenelles

Name: Potato Quenelles
Ingredients: sufficient potatoes to make 3 cupfuls; 2 tablespoonfuls of butter; 3 tablespoonfuls of cream; 1 teaspoonful of chopped parsley; 2 tablespoonfuls of chopped boiled ham; the beaten yolks of 4 eggs

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1230Calories

45 gProtein

94 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories1230 kcal

Protein45 g

Carbohydrates94 g

Fiber13 g

Sugars14 g

Total Fat96 g

Saturated Fat35 g

Monounsaturated Fat21 g

Polyunsaturated Fat9.1 g

Omega-30.7 g

Cholesterol959 mg

Sodium2695 mg

Potassium2300 mg

Calcium378 mg

Iron5.6 mg

Magnesium128 mg

Phosphorus891 mg

Zinc5.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D4.9 mcg

Vitamin C0.7 mg

Vitamin A684 mcg

Vitamin E4.2 mg

Vitamin K18 mcg

Vitamin B61.2 mg

Vitamin B123.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.3 mg

Folate136 mcg

Choline719 mg

Caffeine0 mg

Water740 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 37. The excerpt below is the record exactly as published.

Potato Quenelles. Boil and mash while hot sufficient potatoes to make 3 cupfuls. Mix with them 2 tablespoonfuls of butter, salt and pepper to taste, 3 tablespoonfuls of cream, i teaspoonful of chopped parsley, 2 tablespoonfuls of chopped boiled ham, and the beaten yolks of 4 eggs

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