gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
CAILLES A LA NORMANDE
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
364Calories
21 gProtein
24 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein21 g
Carbohydrates24 g
Fiber2.3 g
Sugars18 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat6 g
Polyunsaturated Fat3 g
Cholesterol102 mg
Sodium58 mg
Potassium402 mg
Calcium37 mg
Iron4.1 mg
Magnesium32 mg
Phosphorus309 mg
Zinc2.6 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A77 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.7 mg
Folate8 mcg
Choline6.1 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 344. The excerpt below is the record exactly as published.
CAILLES A LA NORMANDE Peel, mince and toss some apples in butter, as explained under ‘‘ Faisan A la Normande.’’ Allow half an apple per quail. Garnish the bottom of a cocotte with some of these apples; upon them set the quails, browned in butter; add what remains of the apples; sprinkle with a few tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.