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Quail Barded and Roasted
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
111Calories
7 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein7.1 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat8.9 g
Saturated Fat2.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol30 mg
Sodium133 mg
Potassium86 mg
Calcium4.2 mg
Iron1.1 mg
Magnesium7.8 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate2 mcg
Choline7.6 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 194. The excerpt below is the record exactly as published.
QUAIL BARBED ANB ROASTEB. After quail or any small birds are dressed, they can be barded by wrapping them in a thin slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.