gluten-freenut-freeegg-freesoy-free
To Roast Any Small Birds
From The Cook County cook book, 1912
Serves 4
Forcemeat can be used for stuffing.
Presented as published in 1912. 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
49Calories
4 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein3.7 g
Carbohydrates4.5 g
Fiber0 g
Sugars1.9 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol8.5 mg
Sodium180 mg
Potassium144 mg
Calcium11 mg
Iron0.8 mg
Magnesium7 mg
Phosphorus44 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate6.8 mcg
Choline19 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 202. The excerpt below is the record exactly as published.
TO ROAST ANY SMALL BIRDS.— Stuff the birds with any forcemeat, or put 1 large oyster in each bird, place some bacon in an earthen dish, upon this lay the birds. If the forcemeat is used add 1 pt. of rich stock; if oysters, the oyster liquor. Add butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.