Roast Quails
From Wholesome cookery, 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.9 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium2.7 mg
Calcium3.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine0 mg
Water0.7 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 42. The excerpt below is the record exactly as published.
Wrap each quail in a vine leaf, wrap it again in a very thin layer of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.