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Fried Quails
From The household (of the Detroit free press), 1886
Serves 2
Serve very hot.
Presented as published in 1886. 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
79Calories
0 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein0.5 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.6 g
Total Fat5.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium7 mg
Potassium85 mg
Calcium10 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.1 mcg
Choline3.9 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 422. The excerpt below is the record exactly as published.
FRIED QUAILS. Pick and clean, cut in the middle of back, fry in butter to a nice brown, salt and pepper ; now put in an earthen or porcelain lined dish, one tablespoonful of nice butter and the same of flour; stir on a slow fire until butter is dissolved, then pour in slowly two-thirds glass of water and the same quantity of wine
Cook this with the app: pantry check, scaling, and the assistant.