Scotch Woodcock
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This is a classic dish known for its delicious flavor.
Presented as published in 1880. 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
795Calories
17 gProtein
59 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein17 g
Carbohydrates59 g
Fiber1.4 g
Sugars22 g
Total Fat56 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol191 mg
Sodium848 mg
Potassium495 mg
Calcium397 mg
Iron2.8 mg
Magnesium52 mg
Phosphorus314 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A442 mcg
Vitamin E2 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate8.9 mcg
Choline52 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 15. The excerpt below is the record exactly as published.
Scotch woodcock. There are various ways of making Scotch woodcock, but the base of all alike is an anchovy toast. Make a thick piece of toast of a piece of bread cut off a quartern loaf the whole round. Cut off the crust, toast the bread a nice brown on both sides, and then butter it thoroughly, and spread a layer of anchovy paste over the toast. Cover this over with some freshly- whipped cream. This is the best of all Scotch woodcocks. The difficulty often occurs that cream cannot be obtained. In this case a very good substitute is to place on the anchovy toast a very light omelet
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Cook this with the app: pantry check, scaling, and the assistant.