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Braised Quails, Celery Sauce
From The table, 1889
Serves 2
Refer to celery sauce and meat-glaze recipes for details.
Presented as published in 1889. 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
499Calories
27 gProtein
5 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein27 g
Carbohydrates4.9 g
Fiber1.1 g
Sugars2.6 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.2 g
Omega-30.2 g
Cholesterol113 mg
Sodium692 mg
Potassium436 mg
Calcium30 mg
Iron3.4 mg
Magnesium34 mg
Phosphorus363 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C8.2 mg
Vitamin A189 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.3 mg
Folate16 mcg
Choline44 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 217. The excerpt below is the record exactly as published.
Braised Quails, Celery Sauce. —Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion, both cut-up, and let them get a good golden color on the fire. Moisten with half a cupful of water, then put them in the oven, and let cook for twenty minutes. Serve with a pint of celery sauce
Cook this with the app: pantry check, scaling, and the assistant.