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Potted Quail with Green Peas
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree or luncheon dish with French fried potatoes.
Presented as published in 1918. 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
334Calories
19 gProtein
41 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories334 kcal
Protein19 g
Carbohydrates41 g
Fiber5.9 g
Sugars15 g
Total Fat9.5 g
Saturated Fat2.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.3 g
Cholesterol57 mg
Sodium441 mg
Potassium758 mg
Calcium95 mg
Iron4.4 mg
Magnesium59 mg
Phosphorus321 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A305 mcg
Vitamin E0.3 mg
Vitamin K5.2 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate82 mcg
Choline24 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 349. The excerpt below is the record exactly as published.
Potted Quail with Green Peas Cailles en terrine aux Petits Pois Pick, singe, clean, and wash the quails well; tie up plump; put in a frying pan with some bacon fat, butter, pepper, and salt, and fry until golden; remove from the frying pan; add to the pan two tablespoons flour, some rich stock, half cup sherry, pepper and salt; make a nice sauce. Put the quails in an iron pot; strain the sauce on top; add four nice-sized onions, one large carrot
Cook this with the app: pantry check, scaling, and the assistant.