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Quails
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
514Calories
42 gProtein
36 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein42 g
Carbohydrates36 g
Fiber0.7 g
Sugars19 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol130 mg
Sodium240 mg
Potassium868 mg
Calcium67 mg
Iron3.2 mg
Magnesium58 mg
Phosphorus459 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C80 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B61.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate30 mcg
Choline90 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
QUAILS. Quails are dressed like patridges, with the exception that instead of lard- ing you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes ; sen^e with apple sauce and toast
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