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Roasted Quails
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
307Calories
30 gProtein
4 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories307 kcal
Protein30 g
Carbohydrates4 g
Fiber0.3 g
Sugars0 g
Total Fat18 g
Saturated Fat5.1 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat4.5 g
Cholesterol114 mg
Sodium136 mg
Potassium331 mg
Calcium36 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus416 mg
Zinc3.7 mg
Copper0.8 mg
Manganese0 mg
Vitamin C9.2 mg
Vitamin A110 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate19 mcg
Choline0.7 mg
Water125 g
As published
This recipe was extracted from Kirmess cook book (1907), page 83. The excerpt below is the record exactly as published.
ROASTED QUAILS. Oscar, Waldorf 'Astoria. To prepare this successfully a clear hot open fire is best, but in lieu of that a very hot oven will answer. Pluck, singe and draw the birds, wipe them with a wet towel, cut ofl! the heads and feet, wrap each bird in a slice of fat salted pork, and pack them closely in a saucepan just large enough to hold them. Season the quails highly with salt and cayenne, pour over just 194 KIRMESS COOK BOOK. enough boiling water
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