Reed Birds
From My mother's cook book, 1902
Serve on a hot platter garnished with fresh parsley or water-cresses.
Presented as published in 1902. 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
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 34. The excerpt below is the record exactly as published.
Reed Birds. — Six reed birds, one-half pound of fat bacon, one dessert spoonful of salt, one teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.