Chicken, Quail or Squab en Casserole

Name: Chicken, Quail or Squab en Casserole
Ingredients: Cut a 1-inch cube of salt pork in small pieces.; add a tablespoon of butter.; Add 1 cup boiling water.; then add 1 cup cream; 2 cups mushrooms, cut in pieces; add 1% cup peas.

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1185Calories

25 gProtein

83 gCarbs

97 gFat

Full nutrition (33 nutrients)

Calories1185 kcal

Protein25 g

Carbohydrates83 g

Fiber16 g

Sugars15 g

Total Fat97 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.1 g

Cholesterol273 mg

Sodium605 mg

Potassium1269 mg

Calcium355 mg

Iron20 mg

Magnesium113 mg

Phosphorus525 mg

Zinc4.2 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C90 mg

Vitamin A83 mcg

Vitamin E0.3 mg

Vitamin K60 mcg

Vitamin B60.7 mg

Vitamin B120.1 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate229 mcg

Choline92 mg

Caffeine0 mg

Water632 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.

Chicken, Quail or Squab en Casserole. Wipe the bird and cut in pieces for serving. Cut a 1-inch cube of salt pork in small pieces and fry out, add a tablespoon of butter. When hot add the meat and brown slightly. Remove from frying pan, sprinkle with salt and pepper and place in casserole. Dot over top with butter. Add 1 cup boiling water, put on cover and bake until tender, then add 1 cup cream, 2 cups mushrooms, cut in pieces, add 1% cup peas.

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