Quenelles of Fish

Name: Quenelles of Fish
Ingredients: half a pound of uncooked fish; one ounce of butter; two ounces of flour; one gill of cream; a grain of cayenne pepper; a pinch of salt; the juice of half a lemon; two yolks of eggs

From The handy dictionary of cookery, 1890

Carefully pour boiling water around the quenelles to avoid breaking them.

Presented as published in 1890. 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

890Calories

49 gProtein

52 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories890 kcal

Protein49 g

Carbohydrates52 g

Fiber0.2 g

Sugars1.6 g

Total Fat76 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol663 mg

Sodium926 mg

Potassium748 mg

Calcium179 mg

Iron5.5 mg

Magnesium74 mg

Phosphorus979 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.5 mcg

Vitamin C19 mg

Vitamin A167 mcg

Vitamin E2.2 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B124.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.5 mg

Folate148 mcg

Choline297 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 85. The excerpt below is the record exactly as published.

Quenelles of Fish. Take half a pound of uncooked fish ; pound it well, then pass it through a sieve. Make a panada with one ounce of butter, two ounces of flour, one gill of cream, a grain of cayenne pepper, a pinch of salt, and the juice of half a lemon. When cool mix with it the fish, and two yolks of eggs

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