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Broiled Guinea Fowls
From The encyclopaedia of practical cookery, 1892
Serves 2
Cooking time is about 15 minutes.
Presented as published in 1892. 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
40Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories40 kcal
Protein5.9 g
Carbohydrates0 g
Fiber0 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol19 mg
Sodium17 mg
Potassium48 mg
Calcium2.8 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.3 mcg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 15. The excerpt below is the record exactly as published.
Broiled Guinea Fowls. — Pluck, singe, and draw two or three Guinea Fowls, wash them well, and split down the backs ; wipe dry, and flatten them slightly. Sprinkle salt and pepper over both sides, dip them in flour, and put them on a gridiron over a clear fire. Brush over frequently with a little butter
Cook this with the app: pantry check, scaling, and the assistant.