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Quails Broiled with Bacon
From The table, 1889
Serves 1
Refer to maitre d'hotel butter recipe for details.
Presented as published in 1889. 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
665Calories
43 gProtein
0 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0.3 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol177 mg
Sodium800 mg
Potassium517 mg
Calcium25 mg
Iron6.3 mg
Magnesium47 mg
Phosphorus572 mg
Zinc4.7 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C9.2 mg
Vitamin A120 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate12 mcg
Choline46 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 217. The excerpt below is the record exactly as published.
Quails Broiled with Bacon.— Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separat- ing the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil, mixing them in well, and put them to broil on a moderate fire for six minutes on each side. Arrange six toasts on a hot dish, lay the quails on top, and pour a gill of maitre d'hotel butter (No. 145) over, decorating with six slices of broiled bacon
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