Quails with Bacon

Name: Quails with Bacon
Ingredients: the quails; a raw oyster or two; slices of bacon, cut very thin; a little hot water; twenty to twenty-five minutes

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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

51Calories

6 gProtein

3 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories51 kcal

Protein5.7 g

Carbohydrates2.7 g

Fiber0 g

Sugars0.6 g

Total Fat1.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol40 mg

Sodium92 mg

Potassium158 mg

Calcium66 mg

Iron4.6 mg

Magnesium20 mg

Phosphorus97 mg

Zinc39 mg

Copper2.9 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.9 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B128.8 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate7 mcg

Choline65 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 58. The excerpt below is the record exactly as published.

the quails and wipe them outside and in with a damp cloth. Put a raw oyster or two in each quail. Fasten slices of bacon, cut very thin, over the breast ; put them in a pan with a little hot water, cover closely, and cook twenty to twenty-five minutes

Cook this with the app: pantry check, scaling, and the assistant.