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Broiled Woodcock with Watercress and Butter
From The Swedish, French, American cook book, 1918
Serves 1
Serve with broiled bacon and salad.
Presented as published in 1918. 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
103Calories
7 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein7.2 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.6 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol20 mg
Sodium149 mg
Potassium100 mg
Calcium31 mg
Iron2 mg
Magnesium12 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate32 mcg
Choline4 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 351. The excerpt below is the record exactly as published.
Broiled Woodcock with Watercress and Butter Becasse grillee au Beurre et garnie de Cresson Pick, singe, and wash the woodcock well; cut the head off; take the insides out — carefully, removing the gall from the liver; chop heart and liver fine. Rub over with some melted butter, pepper, and salt; put the birds on a broiler and broil for about eight minutes — four minutes on each side; put on a plate with some melted butter. In the meantime, fry the insides, heart and liver, in butter, pepper, and salt, for about six minutes, put it on pieces of toast
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