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Broiled Quails
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
115Calories
5 gProtein
18 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein4.9 g
Carbohydrates18 g
Fiber0.3 g
Sugars13 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol19 mg
Sodium21 mg
Potassium68 mg
Calcium5 mg
Iron1 mg
Magnesium7.3 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate2.5 mcg
Choline2.6 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 41. The excerpt below is the record exactly as published.
BROILED QUAILS. Split them at the back. Broil, basting them often with butter, over a hot fire. As soon as the quails are done, add a little more butter, with pepper and salt, and place them for a moment into the oven to soak the butter, Serve them on thin slices of buttered toast, with a little currant jelly on top of each quail
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