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Roast Quail
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. Marcia Hunting.
Presented as published in 1917. 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
262Calories
3 gProtein
2 gCarbs
32 gFat
Full nutrition (31 nutrients)
Calories262 kcal
Protein3.5 g
Carbohydrates2.4 g
Fiber0.2 g
Sugars0 g
Total Fat32 g
Saturated Fat9.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.8 g
Cholesterol52 mg
Sodium299 mg
Potassium75 mg
Calcium14 mg
Iron1.3 mg
Magnesium4.8 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate4.8 mcg
Choline0.4 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 82. The excerpt below is the record exactly as published.
ROAST QUAIL. Draw the quails and truss them, fastening a piece of fat pork over the breast of each. Place them in a baking-pan with two tablespoonfuls of butter and four of boiling water
Cook this with the app: pantry check, scaling, and the assistant.