Quail—German

Name: Quail—German
Ingredients: six slices of bacon; a quail on each slice; a cup of young button onions; two cups of thick sour cream; mixed with a little water; sprinkle salt; sprinkle pepper

From Pan-Pacific cook book, 1915

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

2105Calories

27 gProtein

47 gCarbs

203 gFat

Full nutrition (34 nutrients)

Calories2105 kcal

Protein27 g

Carbohydrates47 g

Fiber10 g

Sugars7 g

Total Fat203 g

Saturated Fat108 g

Monounsaturated Fat50 g

Polyunsaturated Fat5.9 g

Omega-30.2 g

Cholesterol546 mg

Sodium1380 mg

Potassium1222 mg

Calcium439 mg

Iron3.5 mg

Magnesium97 mg

Phosphorus509 mg

Zinc2.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0.4 mcg

Vitamin C5.8 mg

Vitamin A17 mcg

Vitamin E0.7 mg

Vitamin K53 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.7 mg

Folate33 mcg

Choline59 mg

Caffeine0 mg

Water527 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 59. The excerpt below is the record exactly as published.

QUAIL— GERMAN Place six slices of bacon in a casserole, lay a quail on each slice with more bacon on each breast. Between them strew a cup of young button onions that have been scalded for ten minutes. Sprinkle salt and pepper over all. Pour in two cups of thick sour cream mixed with a little water

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