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Roast Ptarmigan
From Miss Parloa's kitchen companion, 1887
Serves 1
Cook for twenty minutes if liked rare, thirty if well done.
Presented as published in 1887. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 158. The excerpt below is the record exactly as published.
Roast Ptarmigan. Pluck and draw the birds. Wash quickly in cold water, and wipe dry. Into the body of each put one onion, cut into four parts. Now truss the birds. Dredge with salt and pepper; then rub the breast and legs thickly with soft butter, and put a light layer on the sides and back. Dredge thickly with flour
Cook this with the app: pantry check, scaling, and the assistant.