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Silvy's Broiled Quail
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
416Calories
8 gProtein
8 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein8.2 g
Carbohydrates7.9 g
Fiber1.2 g
Sugars2.5 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol111 mg
Sodium1779 mg
Potassium159 mg
Calcium38 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C1.6 mg
Vitamin A280 mcg
Vitamin E1 mg
Vitamin K9.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate8.3 mcg
Choline16 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 38. The excerpt below is the record exactly as published.
SILVY'S BROILED QUAIL. Six fat, nice quail; singe and wipe carefully; divide down the back; brush them with olive oil, dust very lightly with salt and pepper, and broil them over a charcoal fire. Have in a cup some melted butter, salt and pepper, and as they broil baste them with it. Serve on toast and garnish with slices of broiled bacon or cur- rant jelly. They are also nice stuffed with stewed prunes, stewed apples, or mashed and seasoned Irish potatoes
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