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Squabs en Casserole
From The Landmarks club cook book, 1903
Serves 5
Presented as published in 1903. 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
67Calories
7 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein6.6 g
Carbohydrates5.6 g
Fiber2.1 g
Sugars3.2 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol23 mg
Sodium167 mg
Potassium235 mg
Calcium34 mg
Iron2.5 mg
Magnesium25 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 31. The excerpt below is the record exactly as published.
SQUABS EN CASSEROLE. Clean and truss five or six squabs, saute in bacon fat, with half an onion cut in rings; arrange in the casserole; add a bay leaf, and half cover with hot water or broth; cover and bake until nearly tender; then season with salt and pepper, and just before serving skim off the fat and add one pint of cooked peas
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