Roast Guinea Fowls

Name: Roast Guinea Fowls
Ingredients: Guinea fowls; a little minced ham; basting liberally with butter; a chopped shallot; with summer-savory; add the giblets; thicken with browned flour

From The universal cookery book, 1887

Presented as published in 1887. 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

22Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein0.8 g

Carbohydrates5 g

Fiber1 g

Sugars2.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.6 mg

Potassium100 mg

Calcium11 mg

Iron0.4 mg

Magnesium6.3 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate10 mcg

Choline3.4 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 30. The excerpt below is the record exactly as published.

Roast Guinea Fowls. Pick, clean, wash, and stuff as you would chickens, adding to the stuffing a little minced ham. Roast as you would chickens, basting liberally with butter. Season the gravy with a chopped shallot, and with summer-savory ; add the giblets, and thicken with browned flour

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