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Roast Reed Birds
From The Cook County cook book, 1912
Serves 1
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
Nutrition per serving
765Calories
48 gProtein
113 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein48 g
Carbohydrates113 g
Fiber0 g
Sugars3.7 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Cholesterol240 mg
Sodium513 mg
Potassium1107 mg
Calcium378 mg
Iron35 mg
Magnesium141 mg
Phosphorus717 mg
Zinc237 mg
Copper17 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate243 mcg
Choline390 mg
Caffeine0 mg
Water546 g
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.
ROAST REED BIRDS.— Pluck and draw carefully, then salt and dredge flour over them. Roast about 15 minutes in a quick fire. Raw oysters
Cook this with the app: pantry check, scaling, and the assistant.