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Broiled Squabs
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
236Calories
11 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein11 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol86 mg
Sodium147 mg
Potassium154 mg
Calcium11 mg
Iron2.3 mg
Magnesium15 mg
Phosphorus183 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C3.6 mg
Vitamin A113 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate3.9 mcg
Choline10 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 213. The excerpt below is the record exactly as published.
BROILED SQUABS.— Split the squabs through the back and breast, brush with melted butter, or lay a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.