nut-freeegg-freesoy-freefish-freeshellfish-free
Quail Pie
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
1094Calories
28 gProtein
179 gCarbs
31 gFat
Full nutrition (26 nutrients)
Calories1094 kcal
Protein28 g
Carbohydrates179 g
Total Fat31 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol130 mg
Sodium714 mg
Potassium784 mg
Calcium322 mg
Iron11 mg
Magnesium94 mg
Phosphorus442 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin C5.3 mg
Vitamin A1321 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate266 mcg
Water207 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 63. The excerpt below is the record exactly as published.
Quail Pie. Cut quails into halves, stew until tender, and season with butter, salt, pepper, parsley and onion juice and a tablespoon minced celery. Thicken with flour, place in baking-dish, and when cold cover with good pie-crust
Cook this with the app: pantry check, scaling, and the assistant.