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Pheasant, Roasted
From European and American cuisine, 1914
Serves 3
Garnish with watercress.
Presented as published in 1914. 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
619Calories
4 gProtein
20 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein3.8 g
Carbohydrates20 g
Fiber0.9 g
Sugars2.1 g
Total Fat66 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol76 mg
Sodium192 mg
Potassium49 mg
Calcium86 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline28 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 292. The excerpt below is the record exactly as published.
Pheasant^ Boasted. — Before picking the pheasant cut off the head close to the body, also the wings and tail ; then pick, singe, and draw the bird ; either wash it quickly in cold water or wipe the inside with a damp cloth ; truss it nicely ; spread 1 ounce butter all over the bird and tie a large thin sheet of larding pork over the breast, lay the pheasant in a roasting pan, cover the entire bird with buttered paper, place the pan in a hot oven, and roast 30 minutes ; then remove the paper, sprinkle over some salt, and continue to roast, basting frequently till done (if the gravy should get too brown, add a little water). In the meantime cut 2 pieces of bread
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