Frenchdinner
Stuffed Quail
From Standard Paper-Bag Cookery, 1912
A rich and savory dish.
Presented as published in 1912. 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
489Calories
17 gProtein
78 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein17 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.8 g
Total Fat23 g
Saturated Fat3.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol42 mg
Sodium912 mg
Potassium246 mg
Calcium200 mg
Iron5.3 mg
Magnesium49 mg
Phosphorus207 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate116 mcg
Choline23 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 23. The excerpt below is the record exactly as published.
four quail in a wooden dish with a link of sausage between the birds and a strip of bacon 56 STANDARD PAPER BAG COOKERY laid on each. Put in bag, seal, and bake twenty-five minutes. Stuffed Quail. — Put into each bird a half prune or fat raisin, with a bit of butter and a few well seasoned bread crumbs. Wrap each bird in a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.