Scotch Woodcock

Name: Scotch Woodcock
Ingredients: 1 tablespoon of flour; 1 tablespoon of butter; 1 cup of milk; 6 hard boiled eggs; a dash of cayenne; a little mustard; three tablespoons of bloater paste, deviled ham or minced ham

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

721Calories

54 gProtein

20 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein54 g

Carbohydrates20 g

Fiber0 g

Sugars13 g

Total Fat57 g

Saturated Fat17 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.1 g

Omega-30.1 g

Cholesterol1208 mg

Sodium1070 mg

Potassium931 mg

Calcium476 mg

Iron6 mg

Magnesium74 mg

Phosphorus921 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D8.6 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.4 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B124.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2.9 mg

Folate154 mcg

Choline956 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 74. The excerpt below is the record exactly as published.

Scotch Woodcock. — Make a white sauce of 1 tablespoon of flour and 1 of butter blended with a cup of milk and a little salt. When smooth add 6 hard boiled eggs chopped fine, a dash of cayenne, a little mustard, and three tablespoons of bloater paste, deviled ham or minced ham

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