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Quail on Toast
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
135Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein7.6 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat7.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.4 g
Cholesterol30 mg
Sodium175 mg
Potassium94 mg
Calcium40 mg
Iron2 mg
Magnesium14 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate33 mcg
Choline4.8 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.
Quail on Toast. Split the quail down the back, remove the entrails, wipe the bird, and dredge it with salt. Broil over a clear fire for ten minutes. If the patient be not very sick, before broiling the bird, spread a little soft butter over the breast and legs, and then dredge with flour. Lay the bird, breast up, on a slice of toast
Cook this with the app: pantry check, scaling, and the assistant.