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Larded Grouse
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Cook for twenty minutes for rare, thirty for well done.
Presented as published in 1880. 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
120Calories
9 gProtein
19 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories120 kcal
Protein9.2 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium13 mg
Potassium112 mg
Calcium6 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate40 mcg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 69. The excerpt below is the record exactly as published.
Larded Grouse. Clean and wash the grouse. Lard the breast and legs. Run a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter ; then dredge thickly with flour
Cook this with the app: pantry check, scaling, and the assistant.