vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scotch Woodcock
From Kirmess cook book, 1907
Serves 4
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
164Calories
12 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein12 g
Carbohydrates13 g
Fiber3.1 g
Sugars7.4 g
Total Fat10 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol287 mg
Sodium117 mg
Potassium567 mg
Calcium75 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus207 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C26 mg
Vitamin A183 mcg
Vitamin E1.6 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate72 mcg
Choline235 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 114. The excerpt below is the record exactly as published.
SCOTCH WOODCOCK. Mrs. E, L. MacBumey, One quart of tomatoes, two small onions, six eggs, one tablespoonful butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.