Quenelles

Name: Quenelles
Ingredients: Three-quarters of a ponnd of fillet of veal; Two eggs; One tablespoonful of cream; Two ounces of suef.; Three ounces of panada; Salt, pepper, and nutmeg

From The Ocklye cookery book, 1909

Test a small piece in boiling water to ensure firmness.

Presented as published in 1909. 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

1167Calories

80 gProtein

1 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1167 kcal

Protein80 g

Carbohydrates1.3 g

Fiber0 g

Sugars0.4 g

Total Fat91 g

Saturated Fat45 g

Monounsaturated Fat31 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol705 mg

Sodium428 mg

Potassium1233 mg

Calcium117 mg

Iron4.7 mg

Magnesium95 mg

Phosphorus905 mg

Zinc12 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2.8 mg

Vitamin K2.7 mcg

Vitamin B61.6 mg

Vitamin B125.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)26 mg

Folate92 mcg

Choline297 mg

Caffeine0 mg

Water335 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 18. The excerpt below is the record exactly as published.

QUENELLES Ingredients Three=quarters of a ponnd of Two eggs. fillet of veal. One tablespoonful of cream Two ounces of suef. or white sauce. Three ounces of panada. Second stock. Salt, pepper, and nutmeg

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