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Barded Woodcock
From The Cook County cook book, 1912
Serves 1
Any small birds may be cooked in this way.
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
1411Calories
10 gProtein
0 gCarbs
152 gFat
Full nutrition (33 nutrients)
Calories1411 kcal
Protein9.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat152 g
Saturated Fat55 g
Monounsaturated Fat72 g
Polyunsaturated Fat18 g
Cholesterol116 mg
Sodium33 mg
Potassium178 mg
Calcium4.2 mg
Iron1.4 mg
Magnesium8.9 mg
Phosphorus111 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate8 mcg
Choline26 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 214. The excerpt below is the record exactly as published.
BARDED WOODCOCK.— Reniove the crop, skin the head and take out the eyes; scald the feet and legs, and skin them a& high as the first joint. Draw the bird, if preferred. Sprinkle well with salt, and drawing the head down to the feet, wrap the bird in a thin slice of clear salt pork
Cook this with the app: pantry check, scaling, and the assistant.