Scotch Woodcock
From The Samaritan cookery book, 1903
Miss Craig, 265 Golfhill Drive, Dennistoun.
Presented as published in 1903. 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
415Calories
24 gProtein
39 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein24 g
Carbohydrates39 g
Fiber1.4 g
Sugars12 g
Total Fat18 g
Saturated Fat7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol394 mg
Sodium498 mg
Potassium482 mg
Calcium407 mg
Iron3.8 mg
Magnesium50 mg
Phosphorus450 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A218 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.1 mg
Folate47 mcg
Choline327 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 29. The excerpt below is the record exactly as published.
SCOTCH WOODCOCK. 2 slices bread \ inch thick. I 2 yolks of eggs. Anchovy paste. | i£ gills of milk.
Cook this with the app: pantry check, scaling, and the assistant.