Bag Broiled Young Guinea Hen

Name: Bag Broiled Young Guinea Hen
Ingredients: young guinea hen; vegetable oil or melted butter; a rounding tablespoonful butter; a tablespoonful finely minced parsley; watercress; little moulds or spoonfuls of cranberry jelly

From Standard Paper-Bag Cookery, 1912

Best served hot.

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

561Calories

6 gProtein

144 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories561 kcal

Protein5.6 g

Carbohydrates144 g

Fiber3.3 g

Sugars103 g

Total Fat11 g

Saturated Fat1 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat3.5 g

Omega-31 g

Cholesterol31 mg

Sodium156 mg

Potassium877 mg

Calcium292 mg

Iron1.1 mg

Magnesium62 mg

Phosphorus152 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C104 mg

Vitamin A378 mcg

Vitamin E4.6 mg

Vitamin K635 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate31 mcg

Choline42 mg

Caffeine0 mg

Water280 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.

Bag Broiled Young Guinea Hen.— For bag broil- ing, split down the back and flatten. Brush over with vegetable oil or melted butter, put in buttered bag and bake in gas oven or hot coal oven. Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly

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