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Broiled Quail
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Serve hot.
Presented as published in 1882. 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
389Calories
11 gProtein
30 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein11 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol73 mg
Sodium302 mg
Potassium130 mg
Calcium136 mg
Iron3 mg
Magnesium22 mg
Phosphorus143 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A189 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate2.8 mcg
Choline4.7 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 89. The excerpt below is the record exactly as published.
BROILED QUAIL. Each quail should be carefully picked, cut open down the back and pounded slightly with the steak pounder to break the bones, so they will lie flat on the gridiron. Salt and pepper them, and broil to a nice brown. Have a pan of melted but- ter ready to dip each piece in as soon as cooked. 266 DOMESTIC GUIDE. Have ready slices of bread toasted
Cook this with the app: pantry check, scaling, and the assistant.