Frenchdinnernut-freeegg-freesoy-freefish-freeshellfish-free
Roast Quail
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
526Calories
9 gProtein
0 gCarbs
54 gFat
Full nutrition (27 nutrients)
Calories526 kcal
Protein8.9 g
Carbohydrates0 g
Fiber0 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat6 g
Cholesterol83 mg
Sodium537 mg
Potassium166 mg
Calcium8.4 mg
Iron1 mg
Magnesium11 mg
Phosphorus170 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A9.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate2.7 mcg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
ROAST QUAIL GREEN GRAPE JELLY BROWN GRAVY POTATO CUBES BROWNED PARSNIPS PEACH SPONGE CAKE Roast Q :il Dress, clean, truss (Helpful Suggestions, p. loi. Part HI), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork
Cook this with the app: pantry check, scaling, and the assistant.