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Chicken, Game, Etc., on Spatchcock
From Soyer's standard cookery, 1912
Serves 1
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
645Calories
38 gProtein
1 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein38 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.8 g
Total Fat53 g
Saturated Fat23 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.3 g
Omega-30.1 g
Cholesterol374 mg
Sodium268 mg
Potassium443 mg
Calcium60 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus359 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C3.5 mg
Vitamin A344 mcg
Vitamin E1.7 mg
Vitamin K4.7 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate35 mcg
Choline254 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 136. The excerpt below is the record exactly as published.
Chicken, Game, Etc., on Spatchcock. Split the chicken down the middle. Well open. Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh egg. Beat well. Add to it a little salt and black pepper, one ounce of melted butter, one tea- spoonful of Worcester or other sauce, and one teaspoonful of mixed mustard. Mix together. With a brush glaze the whole chicken with the mixture. Then place the breadcrumbs all round
Cook this with the app: pantry check, scaling, and the assistant.