vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Quenelles Soup
From Practical household cookery, 1891
Serves 2
Quenelles can also be made with lentils, white haricot beans, and carrots.
Presented as published in 1891. 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
480Calories
28 gProtein
70 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein28 g
Carbohydrates70 g
Fiber27 g
Sugars25 g
Total Fat23 g
Saturated Fat6.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol46 mg
Sodium4985 mg
Potassium1131 mg
Calcium234 mg
Iron6.9 mg
Magnesium171 mg
Phosphorus564 mg
Zinc6.2 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0.1 mcg
Vitamin C174 mg
Vitamin A214 mcg
Vitamin E0.7 mg
Vitamin K108 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate296 mcg
Choline126 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 20. The excerpt below is the record exactly as published.
a little grated nutmeg, and salt to taste. Boil, skim, and simmer for about an hour ; after which, take the pieces of hare out, bone them, put the meat back into a clean stewpan with a dozen small quenelles of chicken ; strain the broth in which the hare was cooked over the meat and quenelles, add some more hot broth if required, boil, and serve. 69. RICE QUENELLES SOUP. Prepai*e a good risotto (see Risotto) with four ounces of rice ; lay it on a dish to get cold. Meanwhile take half a pound of chicken breast or lean fillet of veal and two ounces of either chicken or calf s liver ; hash this fine and brown it PRACTICAL HOUSEHOLD COOKERY. 45 well in a stewpan, with two ounces of butter ; then pound it in a mortar with the risotto; mix the contents well together with three whisked eggs, a little grated nutmeg, and salt to taste; pass the lot through a sieve into an earthenware pan, moisten with a little boiling broth or water, stir till nicely soft and firm; if too thick add a little bechamel, or if too clear the yolks of a few eggs ; mix well ; then take a teaspoon in each hand, and with them shape the compound into small quenelles, put them in a buttered saute-pan, and ten minutes before serving pour over tbem a quart of boiling broth, boil for six or eight minutes before pouring it into a soup- tureen, and serve. 70. VEGETABLE QUENELLES SOUP. Boil three pints of green peas in plenty of salt water and a little mint ; when well cooked strain the water, put the peas in a stewpan, and mix them well with an ounce of fresh butter, a spoonful of Bechamel sauce, a little grated cheese and nutmeg, and salt to taste
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