Quail in Soup Jelly
From Pan-Pacific cook book, 1915
They will keep for several days.
Presented as published in 1915. 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
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 65. The excerpt below is the record exactly as published.
six quail with pepper, salt and a good lump of butter. Place in an earthen jar, or casserole, and cover with pale, highly seasoned soup jelly and add two tablespoons of butter for each bird
Cook this with the app: pantry check, scaling, and the assistant.