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Quails in Cases (Cailles en Caisses)
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
415Calories
26 gProtein
29 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein26 g
Carbohydrates29 g
Fiber1.5 g
Sugars17 g
Total Fat21 g
Saturated Fat7.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol107 mg
Sodium108 mg
Potassium407 mg
Calcium48 mg
Iron5.5 mg
Magnesium39 mg
Phosphorus379 mg
Zinc3.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.8 mg
Folate17 mcg
Choline2.6 mg
Caffeine1.8 mg
Water112 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 488. The excerpt below is the record exactly as published.
Quails in Cases (Cailles en Caisses) 5 or 6 quails. Liver farce. Truffles. Brown chaudfroid sauce. Aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.