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Roasted Plovers
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
228Calories
2 gProtein
13 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein2.3 g
Carbohydrates13 g
Fiber2.9 g
Sugars3.7 g
Total Fat20 g
Saturated Fat7.3 g
Monounsaturated Fat9 g
Polyunsaturated Fat3 g
Cholesterol17 mg
Sodium138 mg
Potassium183 mg
Calcium59 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C53 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline16 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from Kirmess cook book (1907), page 82. The excerpt below is the record exactly as published.
ROASTED PLOVERS. Oscar, Waldorf-Astoria. Pluck and singe the desired number of birds, take out the gizzards, but leaving the remainder of the en- trails inside. Tie a thin slice of fat bacon over the breast of each bird, and range them in a hot oven to 192 KIRMESS COOK BOOK. roast. Place in a dripping pan some slices of toast and baste them continually with butter. Just prepara- tory to removing the birds from the fire, take ofE the rashers of bacon and dust them with salt; when the birds are done, place the toast on a hot dish with a bird on each, decorate with quartered lemons, and serve with a sauce-boat of white sauce
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