vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Quenelles de Fromage
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Alternatively, after draining and cooling, brush with egg, roll in crumbs, and fry until golden.
Presented as published in 1898. 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
582Calories
49 gProtein
8 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein49 g
Carbohydrates8.2 g
Fiber0 g
Sugars2.6 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol971 mg
Sodium1143 mg
Potassium464 mg
Calcium695 mg
Iron4.8 mg
Magnesium53 mg
Phosphorus860 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A534 mcg
Vitamin E2.8 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate124 mcg
Choline742 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 135. The excerpt below is the record exactly as published.
five eggs, lastly putting in a coffeecupful of grated Parmesan, and three tablespoonfuls of finely-grated ham. Pat the paste with a wooden spoon into a flat round shape on a floured pastry board, and out of it make a number of small oval rolls the size of an olive. Have ready a deep-sided saute-pan with boiling water, reduce the heat, and poach the rolls till set firmly. Drain them, laying them on a cloth to dry. Then arrange them in a fire-proof gratin dish, moistening with just sufficient good white sauce, mixed somewhat thinly, to barely more than cover them, dredge a layer of Parmesan over all, and bake in a gentle oven for twelve or fourteen minutes. Serve in the fire-proof dish straight from the oven. Or, after draining the Quenelles and letting them get cold, brush them over with egg, roll them in finely-sifted crumbs, let this set, and then fry in hot fat till the Quenelles are of a golden colour. Serve them when dry piled upon a napkin and dusted over with Parmesan. These are called Quenelles de fromage
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