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Broiled Larks
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
36Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.2 g
Carbohydrates6 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium48 mg
Potassium14 mg
Calcium12 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 263. The excerpt below is the record exactly as published.
Broiled Larks. — (1) Truss and prepare the required quantity of Larks ; brush over with beaten egg, sprinkle with plenty of breadcrumbs, put them on a gridiron, and broil over a very clear fire. Toast some slices of bread, lay them on a hot dish, place the Larks on them, pour a little rich brown gravy round, and serve. (2) Stuff the birds with a mixture of finely-chopped parsley and butter seasoned with salt and pepper, tie up at both ends, lay them on a gridiron, and broil over a clear fire, turning occasionally. Cut as many slices of bread as there are Larks, and trim them to an oval shape, removing all the crusts ; put a large piece of butter or lard
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