Reed Birds for Broiling
From The Cook County cook book, 1912
Serves 1
Serve on toast with currant jelly.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 212. The excerpt below is the record exactly as published.
Reed birds for broiling should be thoroughly dried and then greased with Lucca oil
Cook this with the app: pantry check, scaling, and the assistant.