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Roasted Quail
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
369Calories
32 gProtein
4 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein32 g
Carbohydrates4 g
Fiber0.3 g
Sugars0.1 g
Total Fat24 g
Saturated Fat7.1 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol125 mg
Sodium256 mg
Potassium363 mg
Calcium36 mg
Iron7.7 mg
Magnesium38 mg
Phosphorus443 mg
Zinc3.8 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C9.2 mg
Vitamin A111 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate19 mcg
Choline8.3 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 69. The excerpt below is the record exactly as published.
Roasted Quail Dress the birds carefully, leaving them whole. Wipe outside and inside with a dampened cloth. Truss, leaving the legs standing up. Tie a thin slice of bacon around every bird. Bake from 15 to 20 minutes in a hot oven. Baste frequently with a small amount of boiling water
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