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Fried Quail
From The new practical housekeeping, 1890
Serves 1
Pheasants may be cooked in the same way.
Presented as published in 1890. 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
48Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories48 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol19 mg
Sodium13 mg
Potassium54 mg
Calcium3.3 mg
Iron1 mg
Magnesium5.8 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.5 mg
Vitamin A18 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 mcg
Water17 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 277. The excerpt below is the record exactly as published.
Fried Quail. — Split open on the back and boil u&iil tender ; have an equal quantity butter and lard hot in frying-pan
Cook this with the app: pantry check, scaling, and the assistant.