Quails Roasted
From Luncheons, 1902
Presented as published in 1902. 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
306Calories
3 gProtein
16 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein3.5 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol17 mg
Sodium8.3 mg
Potassium352 mg
Calcium111 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A8.3 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate4.6 mcg
Choline7.4 mg
Caffeine0 mg
Water5.4 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 42. The excerpt below is the record exactly as published.
tUAILS ROASTED Lay thin slices of salt pork over well-trussed birds. Bake them in a hot oven for fifteen to twenty minutes. Have in the baking-pan a little water, pepper, and salt, and baste the quails
Cook this with the app: pantry check, scaling, and the assistant.