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Quail With Cabbage and Oysters
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Proportion: 6 quail, 1 head of cabbage, 1 quart of oysters.
Presented as published in 1913. 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
143Calories
11 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein11 g
Carbohydrates14 g
Fiber0 g
Sugars1 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol68 mg
Sodium1801 mg
Potassium574 mg
Calcium162 mg
Iron7.7 mg
Magnesium51 mg
Phosphorus205 mg
Zinc65 mg
Copper4.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A22 mcg
Vitamin E1.4 mg
Vitamin K91 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate12 mcg
Choline109 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 37. The excerpt below is the record exactly as published.
Quail With Cabbage and Oysters. Roast quail in hot oven, placing strips of breakfast bacon on the breasts. Dredge with flour, white pepper and a very little salt, and baste frequently. Serve on toast and garnish with cabbage prepared in the following manner : Boil cabbage in salted water until tender, but do not over- cook. Drain in colander, chop fine, and re-heat with butter and enough vinegar to relish. Season highly and add small oysters, scalded in their own liquor and drained. Mix lightly into the cabbage with a fork. Proportion : To 6 quail, 1 medium sized head of cabbage and 1 quart of oysters
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Cook this with the app: pantry check, scaling, and the assistant.