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Grouse, Roasted Plain
From The table, 1889
Serves 2
Presented as published in 1889. 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
28Calories
6 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein6.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium14 mg
Potassium78 mg
Calcium3 mg
Iron0.1 mg
Magnesium8.6 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 220. The excerpt below is the record exactly as published.
Grouse, Boasted Plain.— Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water, spread a little butter over each, and season with a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.