Veal Quenelles
From Plain cookery recipes, 1908
Beef, mutton, or chicken quenelles can be made similarly.
Presented as published in 1908. 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
251Calories
27 gProtein
11 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein27 g
Carbohydrates11 g
Fiber0 g
Sugars0.1 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol203 mg
Sodium129 mg
Potassium412 mg
Calcium35 mg
Iron2.2 mg
Magnesium34 mg
Phosphorus296 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.5 mg
Folate49 mcg
Choline74 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 61. The excerpt below is the record exactly as published.
Veal Quenelles. Four ounces of veal. Quarter of an ounce butter. Half an ounce flour. Half an egg. Pepper and salt. Quarter of a gill of stock
Cook this with the app: pantry check, scaling, and the assistant.