Broiled Reedbirds
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 83. The excerpt below is the record exactly as published.
BROILED REEDBIRDS. Oscar, Waldorf-Astoria. Dress the reedbirds without splitting them, place an oyster in each one, season them with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.