gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quail Stew
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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
48Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories48 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol19 mg
Sodium13 mg
Potassium54 mg
Calcium3.3 mg
Iron1 mg
Magnesium5.8 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate2 mcg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 212. The excerpt below is the record exactly as published.
QUAIL STEW.— Cut 2 quails down the back, lengthwise, place them in a pan with some butter, and cook them. Lay the quails upon 2 large slices of t.oasted or fried bread. Add a little water to the liquor, thicken, and pour it over the birds, squeezing a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.