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Grives et Merles de Corse
From A guide to modern cookery, 1909
Serves 2
Serve the gravy separately.
Presented as published in 1909. 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
31Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.3 mg
Sodium60 mg
Potassium16 mg
Calcium0.5 mg
Iron0 mg
Magnesium1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 354. The excerpt below is the record exactly as published.
GRIVES ET MERLES DE CORSE (Thrushes and Corsican Blackbirds) Truss them, and wrap them in slices of bacon. Insert a juniper berry into the thrushes. Roast before a moderately fierce fire for ten or twelve minutes
Cook this with the app: pantry check, scaling, and the assistant.