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Quails Roasted - Plain
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
29 gProtein
0 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein29 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.3 g
Cholesterol138 mg
Sodium83 mg
Potassium325 mg
Calcium23 mg
Iron6 mg
Magnesium36 mg
Phosphorus413 mg
Zinc3.7 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C9.2 mg
Vitamin A110 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 39. The excerpt below is the record exactly as published.
QUAILS ROASTED— PLAIN. Pick six fine, tender, fat quails, singe, draw and wipe them well; truss them, laying a thin layer of lard on The Complete Cook Book. 85 the breasts. Put them in a roasting pan, spreading a very little butter on top of each quail ; then pour half a cupful of water in the pan. Season with a pinch of salt, and let cook in the oven for eighteen minutes. Place on a hot dish sis heart-shaped pieces of toast
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