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Quenelies of Veal
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
579Calories
56 gProtein
2 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein56 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.4 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol543 mg
Sodium356 mg
Potassium616 mg
Calcium128 mg
Iron4.5 mg
Magnesium87 mg
Phosphorus673 mg
Zinc8.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.7 mg
Vitamin K3.7 mcg
Vitamin B61.2 mg
Vitamin B127.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)10 mg
Folate54 mcg
Choline504 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 40. The excerpt below is the record exactly as published.
Quenelies of Veal—Ingredients—1 Ib. of veal cutlet, a gill of water, salt, butter, nutmeg, flour, 4 eggs, % gill of cream
Cook this with the app: pantry check, scaling, and the assistant.