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Quail Pate
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
601Calories
74 gProtein
0 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein74 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol288 mg
Sodium272 mg
Potassium1191 mg
Calcium58 mg
Iron4.3 mg
Magnesium89 mg
Phosphorus797 mg
Zinc10 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C2.5 mg
Vitamin A30 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate34 mcg
Choline58 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
QUAIL PATE— Mrs. L. A. Lancel. 6 quail or same amount of chicken, 2 lbs. veal, 1 lb. fresh pork.. Put into a bean pot a layer of quail, pork and veal alternately ; season each layer with pepper, salt, a little garlic, and a few bay leaves; keep on until all the meat is used; add i^ pt. of good stock
Cook this with the app: pantry check, scaling, and the assistant.