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Roast Plover
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
1005Calories
13 gProtein
0 gCarbs
105 gFat
Full nutrition (27 nutrients)
Calories1005 kcal
Protein13 g
Carbohydrates0 g
Fiber0 g
Total Fat105 g
Saturated Fat39 g
Monounsaturated Fat50 g
Polyunsaturated Fat11 g
Cholesterol146 mg
Sodium1061 mg
Potassium279 mg
Calcium14 mg
Iron1 mg
Magnesium15 mg
Phosphorus272 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate3.4 mcg
Water49 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 194. The excerpt below is the record exactly as published.
ROAST PLOVER. Pluck the birds carefully ; cut off the claws, and twist the feet close to the body; truss the head under one wing; wipe the birds with a wet towel, tie a thin slice of fat salt pork or bacon over the breast of each one, and roast them on a spit before an open fire, with toast laid under them to catch the trail ; or lay them on slices of toast, and bake them in a hot oven. About fifteen minutes should be al- lowed for cooking them ; when they are done, put a little butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.