Quail, Jugged

Name: Quail, Jugged
Ingredients: eight onions; eight quails; four cloves; 1 unit of ketchup; the rind and juice of a lemon; salt; whole pepper

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

564Calories

15 gProtein

135 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein15 g

Carbohydrates135 g

Fiber30 g

Sugars54 g

Total Fat4.1 g

Saturated Fat1.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol0 mg

Sodium105 mg

Potassium2094 mg

Calcium428 mg

Iron5.5 mg

Magnesium180 mg

Phosphorus385 mg

Zinc2.6 mg

Copper0.6 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C142 mg

Vitamin A2.6 mcg

Vitamin E2.2 mg

Vitamin K33 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.8 mg

Folate244 mcg

Choline86 mg

Caffeine0 mg

Water1160 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, J ugged. — Put eight onions and eight qu.ails into a jar, with four cloves, 1 unit of ketchup, the rind and juice of a lemon, salt, and whole pepper

Cook this with the app: pantry check, scaling, and the assistant.