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Guinea Fowl
From A year's cookery, 1880
Serves 2
A fine young guinea fowl needs about thirty-five minutes’ roasting.
Presented as published in 1880. 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
92Calories
3 gProtein
0 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.8 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.1 g
Cholesterol17 mg
Sodium20 mg
Potassium24 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A3.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.6 mcg
Choline3.4 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 113. The excerpt below is the record exactly as published.
a pair of Guinea Fowls (see Marketing, Feb¬ ruary 11th) ; a slice of fat Bacon
Cook this with the app: pantry check, scaling, and the assistant.