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Quail or Pigeon en Casserole

Name: Quail or Pigeon en Casserole
Yield: 6 servings
Ingredients: 6 Birds or More; 8 Small Onions; 1/2 Small Cauliflower Divided in Pieces; 1 Large Turnip Cut in Pieces; 1 Beet Cut in Pieces; 6 Small Carrots (French); 6 Small Round Potatoes; 1 Cup Green Peas; 1 Small Bit of Cabbage; Salt and Pepper to Taste

From The bride's cook book, 1915

Serves 6

Use an earthen kettle if possible.

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

Nutrition per serving

344Calories

15 gProtein

67 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories344 kcal

Protein15 g

Carbohydrates67 g

Fiber13 g

Sugars14 g

Total Fat3 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.6 g

Cholesterol23 mg

Sodium475 mg

Potassium1713 mg

Calcium222 mg

Iron11 mg

Magnesium116 mg

Phosphorus329 mg

Zinc2.6 mg

Copper1.6 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A517 mcg

Vitamin E0.5 mg

Vitamin K104 mcg

Vitamin B61.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.9 mg

Folate142 mcg

Choline24 mg

Caffeine0 mg

Water588 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 59. The excerpt below is the record exactly as published.

QUAIL OR PIGEON EN CASSEROLE 6 Birds or More 8 Small Onions >/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots (French) 6 Small Round Potatoes 1 Cup Green Peas 1 Small Bit of Cabbage Salt and Pepper to Taste

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