Quail au Gratin
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
109Calories
16 gProtein
3 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein16 g
Carbohydrates3.2 g
Fiber1 g
Sugars1.9 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium917 mg
Potassium528 mg
Calcium7.1 mg
Iron1 mg
Magnesium19 mg
Phosphorus222 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D26 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate19 mcg
Choline67 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 205. The excerpt below is the record exactly as published.
Quail au Gratin. — Just warm the quail with butter in a stewpan, then place in another, with a slice or two of bam, some parsley and button musbroorns, and cover with good stock
Cook this with the app: pantry check, scaling, and the assistant.