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Quenelles de Veau & la Supreme
From Cookery for every household, 1914
Serves 1
This may also be cooked and served in small ramakin cases. Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
1120Calories
28 gProtein
88 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1120 kcal
Protein28 g
Carbohydrates88 g
Fiber4.9 g
Sugars12 g
Total Fat84 g
Saturated Fat19 g
Monounsaturated Fat31 g
Polyunsaturated Fat18 g
Cholesterol412 mg
Sodium1543 mg
Potassium937 mg
Calcium226 mg
Iron7.7 mg
Magnesium74 mg
Phosphorus430 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D3.7 mcg
Vitamin C14 mg
Vitamin A343 mcg
Vitamin E4.3 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.9 mg
Folate158 mcg
Choline341 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 428. The excerpt below is the record exactly as published.
1 gill white sauce. 1 gill tomato sauce or puree. 2 hard-boiled eggs. A little butter. Croutons of pastry
Cook this with the app: pantry check, scaling, and the assistant.