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Broiled Quail
From Buckeye cookery, 1892
Serves 1
Pigeons should be parboiled before broiling.
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
97Calories
6 gProtein
9 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein6.4 g
Carbohydrates9.3 g
Fiber0.5 g
Sugars1.1 g
Total Fat3.7 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.1 g
Cholesterol19 mg
Sodium105 mg
Potassium76 mg
Calcium23 mg
Iron1.6 mg
Magnesium10 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate20 mcg
Choline2.7 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Buckeye cookery (1892), page 93. The excerpt below is the record exactly as published.
BROILED QUAIL. Split through the back and broil over a hot fire, basting fre- quently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. Serve on pieces of toast with currant jelly
Cook this with the app: pantry check, scaling, and the assistant.