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Roast Fowl
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
27Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories27 kcal
Protein0.9 g
Carbohydrates4.9 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Sodium48 mg
Potassium12 mg
Calcium21 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 127. The excerpt below is the record exactly as published.
Roast Fowl. — The dressing for roasted fowl should be of bread toasted crisp, spiead Nvith butter, and moistened with water; or if plain dressing, pound in a mortar. It should be rather highly seasoned. Add if you like, sage, thyme and parsley
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