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Broiled Grouse
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve hot.
Presented as published in 1887. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories14 kcal
Protein3.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5 mg
Sodium6.3 mg
Potassium39 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.
Broiled Grouse. Split the birds down the back. Lay a folded towel on the breast, and strike hard with the vegetable-masher. This will flatten the breastbone. Now wipe clean, and then dredge with plenty of salt and a little pepper. Rub soft butter over the bird, and dredge thickly with flour. Broil over a clear fire for fifteen minutes
Cook this with the app: pantry check, scaling, and the assistant.