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Larded Quails
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
288Calories
29 gProtein
0 gCarbs
18 gFat
Full nutrition (27 nutrients)
Calories288 kcal
Protein29 g
Carbohydrates0 g
Fiber0 g
Total Fat18 g
Saturated Fat5.1 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat4.5 g
Cholesterol114 mg
Sodium80 mg
Potassium324 mg
Calcium20 mg
Iron6 mg
Magnesium35 mg
Phosphorus413 mg
Zinc3.6 mg
Copper0.8 mg
Manganese0 mg
Vitamin C9.2 mg
Vitamin A110 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate12 mcg
Water104 g
As published
This recipe was extracted from Kirmess cook book (1907), page 83. The excerpt below is the record exactly as published.
LABDED QUAILS.. Oscar, Waldorf-Astoria. Singe, draw and wash the quails, lard the breasts and legs, run a small skewer through the legs and tail and bind them firmly round with thread. Baste the breasts with a small quantity of clarified butter, dust a little salt over and dredge them thickly with flour. Place the quails in a baking dish and bake for fifteen minutes. Put a layer of bread-sauce
Cook this with the app: pantry check, scaling, and the assistant.