Frenchdinnernut-freeegg-freesoy-freefish-freeshellfish-free
Roasted Quail
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Best served plainly as described.
Presented as published in 1898. 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
334Calories
6 gProtein
33 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories334 kcal
Protein6 g
Carbohydrates33 g
Fiber1.6 g
Sugars1.6 g
Total Fat20 g
Saturated Fat7.4 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.4 g
Cholesterol16 mg
Sodium1417 mg
Potassium115 mg
Calcium79 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate35 mcg
Choline10 mg
Caffeine0 mg
Water2.9 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 191. The excerpt below is the record exactly as published.
a fresh vine leaf and then with a thin slice of fat bacon, so that only the ends of the legs are exposed to the full force of the fire. The Quail will take from eight to twelve minutes to roast, and must be continually basted with melted butter. Quail should be trussed on a skewer, and roasted side by side. They are best served quite plain on squares of crisp toast, with brown gravy
Cook this with the app: pantry check, scaling, and the assistant.