Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
347
Calories
2g
Protein
26g
Fat
30g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp. coriander seeds, lightly crushed
- Salt and freshly ground black pepper
- 2 tbsp. clear honey
- Chopped parsley to garnish
- 2 onions, sliced
- 1 1/4 cups dry cider
- 8 quails
- 1 1/4 cups chili vinegar
- 2 tbsp. butter
- 2 tbsp. vegetable oil
- =
Directions
1
Prepare a mixture with coriander, honey, onion, cider, and vinegar. Prepare the marinade and cook the birds and the marinade.
Recipe sourced from
fandom