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Baked Quail
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
48Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol19 mg
Sodium20 mg
Potassium56 mg
Calcium10 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate2 mcg
Choline0 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 195. The excerpt below is the record exactly as published.
BAKED QUAIL. After quail are dressed, put them into a pan large enough to hold them, dust them over with flour, season them with salt and pepper, put a little butter on each one, and bake them for about twenty minutes ; when the quail are brown, take them up, and keep them hot ; put the dripping-pan in which they were baked over the fire, stir in a teaspoonful of flour and about half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.