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Broiled Quails
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
774Calories
46 gProtein
89 gCarbs
24 gFat
Full nutrition (29 nutrients)
Calories774 kcal
Protein46 g
Carbohydrates89 g
Fiber4.1 g
Sugars9.6 g
Total Fat24 g
Saturated Fat6.5 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat7.8 g
Omega-30.4 g
Cholesterol114 mg
Sodium938 mg
Potassium535 mg
Calcium399 mg
Iron12 mg
Magnesium83 mg
Phosphorus616 mg
Zinc5.2 mg
Copper1 mg
Manganese1.2 mg
Vitamin C9.2 mg
Vitamin A110 mcg
Vitamin B61.1 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate12 mcg
Water169 g
As published
This recipe was extracted from Kirmess cook book (1907), page 83. The excerpt below is the record exactly as published.
BOILED QUAILS. Oscar, Waldorf-Astoria, Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth. Sea- son with salt and pepper, rub them well in warmed butter, and dredge with flour. Place the birds on a gridiron over a dear fire and broil for ten minutes. Cut some thick slices of bread
Cook this with the app: pantry check, scaling, and the assistant.