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To Roast Quails
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
48Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories48 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol19 mg
Sodium13 mg
Potassium54 mg
Calcium3.3 mg
Iron1 mg
Magnesium5.8 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.5 mg
Vitamin A18 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate2 mcg
Water17 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 21. The excerpt below is the record exactly as published.
To Roast Quails
Cook this with the app: pantry check, scaling, and the assistant.