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Roast Snipe
From The Cook County cook book, 1912
Serves 2
The largest snipe will not require more than 20 minutes' cooking.
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 213. The excerpt below is the record exactly as published.
ROAST SNIPE.— Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan; sprinkle with salt and baste well with butter and water. When they begin to brown, which should be in 10 minutes, cut as many slices of bread
Cook this with the app: pantry check, scaling, and the assistant.