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Fried Snipe
From The Pattern cook-book, 1890
Serves 2
The largest snipe will not require more than twenty minutes cooking, if the oven is hot enough.
Presented as published in 1890. 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
498Calories
2 gProtein
9 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein2.4 g
Carbohydrates9 g
Fiber0.5 g
Sugars1 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol135 mg
Sodium90 mg
Potassium45 mg
Calcium34 mg
Iron0.6 mg
Magnesium5.4 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A428 mcg
Vitamin E1.5 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline15 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 101. The excerpt below is the record exactly as published.
a slice of toast under each bird in the baking- pan, and bake the remaining five minutes, basting the birds with melted butter. Place them on the platter, with the toast under them ; then thicken what gravy there may be
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