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Woodcock
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
47Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein3.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol15 mg
Sodium67 mg
Potassium50 mg
Calcium0.9 mg
Iron0.6 mg
Magnesium3.8 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate3.1 mcg
Choline3.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 123. The excerpt below is the record exactly as published.
s Woodcocks. WOODCOCK. — Pick the birds, draw the trail, and wipe clean. Tie the legs, remove the skin from the head, turn the head under the wing and tie, also tying a thin slice of bacon on the breast. Fry in hot lard 2 or 3 minutes. Season, and serve on toast, with currant jelly. If preferred, it can be prepared the same way and roasted in the oven. Time, about ^ hour. GAME 163 SaWis of Woodcock. — This is made of cold roast woodcock. Cut the birds into small neat pieces to serve, and keep the remainder — all the bones and trimmings — for the soup=^kettle. Simmer until the meat comes off the bones, with herbs, a little salt and pepper
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