Scotch Woodcock
From The spirit of cookery, 1895
This dish should not be confused with any preparation of real woodcock.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 318. The excerpt below is the record exactly as published.
Scotch Woodcock, an analogue of Welsh rabbit, is a preparation of buttered toast with anchovies, eggs and cream
Cook this with the app: pantry check, scaling, and the assistant.