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Reed-birds, Roasted
From The table, 1889
Serves 1
Presented as published in 1889. 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
501Calories
16 gProtein
82 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein16 g
Carbohydrates82 g
Fiber4.5 g
Sugars9.4 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol12 mg
Sodium936 mg
Potassium311 mg
Calcium209 mg
Iron5.1 mg
Magnesium46 mg
Phosphorus196 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A42 mcg
Vitamin E0.7 mg
Vitamin K68 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate158 mcg
Choline34 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 225. The excerpt below is the record exactly as published.
Reed-birds, Roasted.— Procure twelve freshly killed, fine, fat reed-birds ; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizzards from the sides, then cover their breasts lightly with thin slices of bacon ; arrange them on three kidney-skewers, four on each, and lay them in a roasting-pan ; season with a pinch of salt, spread a very little butter over, and set them in the oven to roast for seven minutes ; remove them to a hot dish with six hot toasts ; garnish with watercress
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