Cailles à l'Anglaise
From The spirit of cookery, 1895
Presented as published in 1895. 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
2007Calories
106 gProtein
6 gCarbs
173 gFat
Full nutrition (34 nutrients)
Calories2007 kcal
Protein106 g
Carbohydrates6.3 g
Fiber0 g
Sugars6.3 g
Total Fat173 g
Saturated Fat53 g
Monounsaturated Fat69 g
Polyunsaturated Fat31 g
Omega-30.9 g
Cholesterol483 mg
Sodium5108 mg
Potassium2104 mg
Calcium55 mg
Iron6.9 mg
Magnesium103 mg
Phosphorus924 mg
Zinc14 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D9.5 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E6.8 mg
Vitamin K2 mcg
Vitamin B61.2 mg
Vitamin B126.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)37 mg
Folate14 mcg
Choline362 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 320. The excerpt below is the record exactly as published.
Cailles a I’Anglaise, in which eight quails, a calf’s brain in halves, and nine chipolata sausages are cooked with bacon, bouillon and champagne
Cook this with the app: pantry check, scaling, and the assistant.