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Quail on Toast
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
442Calories
35 gProtein
35 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein35 g
Carbohydrates35 g
Fiber6.3 g
Sugars0.2 g
Total Fat19 g
Saturated Fat5.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol114 mg
Sodium9789 mg
Potassium694 mg
Calcium145 mg
Iron9.9 mg
Magnesium85 mg
Phosphorus479 mg
Zinc4.1 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A116 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B61 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate56 mcg
Choline2.8 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 68. The excerpt below is the record exactly as published.
Quail on Toast Dress the quail, cut every bird in halves, roll in flour and season with salt and pepper. Place them in a greased baking dish, add % cupful of water
Cook this with the app: pantry check, scaling, and the assistant.