gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffing for Quails
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
1625Calories
53 gProtein
13 gCarbs
149 gFat
Full nutrition (28 nutrients)
Calories1625 kcal
Protein53 g
Carbohydrates13 g
Fiber0 g
Total Fat149 g
Saturated Fat50 g
Monounsaturated Fat79 g
Polyunsaturated Fat8.3 g
Cholesterol842 mg
Sodium2900 mg
Potassium574 mg
Calcium291 mg
Iron23 mg
Magnesium54 mg
Phosphorus832 mg
Zinc7.8 mg
Copper1.7 mg
Manganese0.5 mg
Vitamin C8.3 mg
Vitamin A4141 mcg
Vitamin B60.2 mg
Vitamin B1226 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)12 mg
Folate250 mcg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 348. The excerpt below is the record exactly as published.
one cup of pate de foie gras, press it through a fine sieve, add one cup chicken mousse, flavor with sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.