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Roast Woodcock on Toast
From Miss Parloa's kitchen companion, 1887
Serves 2
Eat immediately to avoid deterioration.
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
15Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories15 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.6 mg
Sodium7.1 mg
Potassium34 mg
Calcium0.4 mg
Iron0.6 mg
Magnesium2.8 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Water9.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.
Roast Woodcock on Toast. Pick, singe, and draw the birds ; then skin the heads, and remove the eyes. Cut off the feet or not, as suits your fancy. Fasten the legs against the sides of the birds by turning the heads backward on one side, and using the long bills as skew- ers, as illustrated. Lard the breasts with very fine strips of salt pork. Dredge lightly with salt and pepper, and after rubbing thickly with soft butter, dredge with flour. Lay the birds 1 on their backs in a flat pan, Woodcock Beady for Roasting, and cook for fifteen minutes in a very hot oven. Serve immediately on toast made of stale bread
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