Quenelles of Veal

Name: Quenelles of Veal
Ingredients: 1 lb. fillet of veal; 1 pint stock or milk; 2 oz. flour; 2 eggs; 1 oz. butter; Pepper and salt

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

1004Calories

107 gProtein

45 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1004 kcal

Protein107 g

Carbohydrates45 g

Fiber0 g

Sugars0.4 g

Total Fat64 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol810 mg

Sodium518 mg

Potassium1649 mg

Calcium139 mg

Iron8.7 mg

Magnesium136 mg

Phosphorus1185 mg

Zinc16 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2.2 mg

Vitamin K0.3 mcg

Vitamin B62.1 mg

Vitamin B127 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)38 mg

Folate197 mcg

Choline294 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 15. The excerpt below is the record exactly as published.

Quenelles of Veal. 1 lb. fillet of veal. \ pint stock or milk. 2 oz. flour. | 2 eggs. 1 oz. butter. ' Pepper and salt

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