Scotch Woodcock

Name: Scotch Woodcock
Ingredients: six rounds of buttered toast; the yolks of four eggs; a cup of thick cream; a few drops of tabasco; garnish with parsley

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1031Calories

16 gProtein

10 gCarbs

103 gFat

Full nutrition (24 nutrients)

Calories1031 kcal

Protein16 g

Carbohydrates9.6 g

Total Fat103 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium227 mg

Calcium143 mg

Iron0 mg

Magnesium14 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin E3.8 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Water172 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.

SCOTCH WOODCOCK Spread six rounds of buttered toast with anchovy paste; beat the yolks of four eggs, add a cup of thick cream and a few drops of tabasco. Stir over the fire till thick as custard, then pour over the hot toast and garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.