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Quail Fricassee
From The new practical housekeeping, 1890
Serves 6
Serve with forcemeat balls around the dish and strain gravy over the birds.
Presented as published in 1890. 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
768Calories
8 gProtein
5 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein7.5 g
Carbohydrates5.1 g
Fiber2.2 g
Sugars1.8 g
Total Fat95 g
Saturated Fat31 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.5 g
Omega-30 g
Cholesterol197 mg
Sodium154 mg
Potassium144 mg
Calcium43 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C25 mg
Vitamin A45 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate17 mcg
Choline84 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 278. The excerpt below is the record exactly as published.
Quail Fricassee. — Prepare six quail as for roasting. Grate the crumD of a small stale loaf of bread, scrape one pound fat bacon, chop thyme, parsley, an onion ana a lemon peel fine, and season S82 GAME. with salt and pepper ; mix with two eggs ; put this forcemeat into the quail, lard the breasts and fry brown ; place them in a stewpan with some beef stock and stew three-quarters of an hour ; thicKen with a piece of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.