Soup aux Quenelles de Volaille

Name: Soup aux Quenelles de Volaille
Ingredients: three pints of consomme

From French dishes for American tables, 1886

Presented as published in 1886. 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

145Calories

27 gProtein

9 gCarbs

0 gFat

Full nutrition (27 nutrients)

Calories145 kcal

Protein27 g

Carbohydrates8.8 g

Fiber0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3185 mg

Potassium772 mg

Calcium48 mg

Iron2.7 mg

Magnesium0 mg

Phosphorus157 mg

Zinc1.8 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin C4.8 mg

Vitamin A0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.6 mg

Folate12 mcg

Water1161 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.

Soup aux Quenelles de Volaille. Pre- pare some quenelles (see Art. n) and serve them in three pints of consomme

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