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Woodcock, Broiled with Bacon
From The table, 1889
Serves 1
Presented as published in 1889. 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
562Calories
43 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0.3 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.4 g
Omega-30.2 g
Cholesterol179 mg
Sodium806 mg
Potassium595 mg
Calcium10 mg
Iron7.1 mg
Magnesium45 mg
Phosphorus438 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C9.3 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate38 mcg
Choline46 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 224. The excerpt below is the record exactly as published.
Woodcock, Broiled with Bacon. — Pick, singe, draw, pick-out the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and split them through the back without separating the parts. Put them on a dish to season with a pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil. Roll them in well, then put them on to broil with the bills stuck into the breasts^ Let broil for four GAME. 283 minutes on each side, then arrange them on a clish with six pieces of heart-shaped fried bread, covered with the hashed hearts and livers as in No. 871, spread a gill of maitre-d'hotel butter (No. 145) over, and deco- rate with six slices of broiled bacon
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