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Broiled Chickens or Quails
From Temperance cook book, 1887
Serves 4
Cook quails in the same way.
Presented as published in 1887. 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
58Calories
8 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein8.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol34 mg
Sodium38 mg
Potassium88 mg
Calcium11 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus64 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate3.8 mcg
Choline0 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 38. The excerpt below is the record exactly as published.
BKOILED CHICKENS OR QUAILS. Cut chicken open on the back, lay on the meat board and pound until it will lie flat; lay on a gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much bet- ter to cover with a pie tin held down with a weight so that all parts of the chicken may lie closely to the gridiron. When the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil 66 POULTRY. in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and stir a cup of sweet cream
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