Prawn Quenelles
From Culinary jottings, 1885
Quenelles used as garnish should be lighter and more delicate.
Presented as published in 1885. 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
356Calories
20 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein20 g
Carbohydrates40 g
Fiber2.4 g
Sugars3.7 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol372 mg
Sodium537 mg
Potassium244 mg
Calcium155 mg
Iron4.4 mg
Magnesium35 mg
Phosphorus287 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate105 mcg
Choline302 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 189. The excerpt below is the record exactly as published.
prawn quenelles, and proceed as follows : — Pound a dozen and a half well- cleaned prawns with half their bulk of crumb of bread, soaked in stock ; work in with the paste two whole raw eggs, and season it with a pinch of salt, a dusting of white, or Nepaul pepper
Cook this with the app: pantry check, scaling, and the assistant.