Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 6 quails until tender
- salt
- pepper
Directions
Mrs. Joseph Lanning.
Boil 6 quails until tender and remove the hones. Line a; large pudding dish with a good pic paste, put in the quails with lumps of butter, and salt and pepper to taste. Put strips of paste across the pie, fill up with the broth the quails were boiled in,, put on a top crust and bake until a rich brown.
Wild pigeons may be cooked the same way, and blackbirds. If the latter, use four and twenty if your oven will stand it.