Roast Quail
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
132Calories
5 gProtein
1 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein4.6 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.1 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol21 mg
Sodium279 mg
Potassium170 mg
Calcium20 mg
Iron0.1 mg
Magnesium8.5 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 66. The excerpt below is the record exactly as published.
ROAST QUAIL (Codornices Asadas) Quail Salt and pepper Celery sprigs Bacon slices Grape leaves
Cook this with the app: pantry check, scaling, and the assistant.