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Squabs Broiled on Toast, with Bacon

Name: Squabs Broiled on Toast, with Bacon
Yield: 1 servings
Ingredients: three very good-sized squabs; a pinch of salt; half a pinch of pepper; a tablespoonful of sweet oil; six slices of broiled bacon

From The table, 1889

Serves 1

Presented as published in 1889. 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

484Calories

26 gProtein

0 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein26 g

Carbohydrates0 g

Fiber0 g

Sugars0.3 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat6.7 g

Omega-30.2 g

Cholesterol131 mg

Sodium759 mg

Potassium371 mg

Calcium16 mg

Iron3.7 mg

Magnesium31 mg

Phosphorus390 mg

Zinc3.1 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C5.4 mg

Vitamin A32 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9 mg

Folate5.3 mcg

Choline46 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 214. The excerpt below is the record exactly as published.

Squabs Broiled on Toast, with Bacon. — Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil ; roll them in well, and put them to broil for six minutes on each side. Pre- pare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter (No. 145) on top. Decorate the dish with six slices of broiled bacon

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