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Sakai Locmassi (Sultan Quenelles)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
341Calories
16 gProtein
56 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein16 g
Carbohydrates56 g
Fiber5.1 g
Sugars4.2 g
Total Fat7.5 g
Saturated Fat3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol72 mg
Sodium1652 mg
Potassium282 mg
Calcium28 mg
Iron3.9 mg
Magnesium27 mg
Phosphorus216 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate541 mcg
Choline56 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 263. The excerpt below is the record exactly as published.
Sakai Locmassi. (Sultan Quenelles.) Pass through a sieve, into a basin, twelve ounces of flour ; mix with a little salt, a little sugar, a few table- spoonfuls of melted butter, and two or three yolks of 658 TURKEY eggs. Dilute it with tepid water by the aid of a spoon, giving it the consistence of a frying paste ; at this degree add to it four ounces of yeast
Cook this with the app: pantry check, scaling, and the assistant.