Maize Woodcock
From The victory cookery book, 1918
Presented as published in 1918. 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
75Calories
5 gProtein
1 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein5 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.7 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Cholesterol139 mg
Sodium73 mg
Potassium66 mg
Calcium33 mg
Iron0.7 mg
Magnesium5.5 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 55. The excerpt below is the record exactly as published.
Maize Woodcock Materials—Scrambled eggs, a round of | polenta (see p. 121), a few fillets of anchovy. — Method.—Lay a layer of scrambled eggs on | a square or round of polenta.
Cook this with the app: pantry check, scaling, and the assistant.