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Veal Quenelles
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
No method was recorded for this recipe.
Nutrition per serving
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.1 mg
Potassium20 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 106. The excerpt below is the record exactly as published.
VEAL QUENELLES. Veal quenelles are prepared in the same manner as chicken quenelles.
Cook this with the app: pantry check, scaling, and the assistant.