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Broiled Quail with Butter
From The Swedish, French, American cook book, 1918
Serves 1
Can be served as a main dish with peas.
Presented as published in 1918. 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
135Calories
8 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein7.6 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.4 g
Cholesterol19 mg
Sodium174 mg
Potassium93 mg
Calcium39 mg
Iron2 mg
Magnesium14 mg
Phosphorus100 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate33 mcg
Choline4.8 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 348. The excerpt below is the record exactly as published.
Broiled Quail with Butter ( Cailles grillees au Beurre) Pick, singe, draw, and wash the quails well; split in the back, dry on a linen cloth, sprinkle with pepper and salt, put on a broiler and broil from ten to fourteen minutes on both sides, until golden brown; put on a plate with some melted butter. Make pieces of round toast
Cook this with the app: pantry check, scaling, and the assistant.