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Woodcock
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
94Calories
7 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein7.1 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat7 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol30 mg
Sodium134 mg
Potassium99 mg
Calcium1.7 mg
Iron1.2 mg
Magnesium7.6 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.6 mg
Vitamin A5.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate6.3 mcg
Choline7.6 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 62. The excerpt below is the record exactly as published.
woodcocks, and all small game, are cooked in much the same w^ay as spring or broiler chickens. They are broiled, fricasseed, stewed and casseroled, according to fancy and the occasion upon which they are to be served. The meat from pecan -nuts is a nice addition to a sauce to be served with game. Roast Partridge. Pick, draw and clean, and fill with turkey dressing. Truss into nice shape. Place in dripping-pan. Place thin slices of salt pork on the breast. When brown slightly add some water to pan to keep pan from burn- ing. LowTr your fire and baste frequently. It will take about one hour t'o cook. When dt)ne make the sauce in the pan after removing the birds, and adding flour and more water if needed. Serve on hot platter, and garnish with parsley. Serve sauce in gravy-boat. Fried Plover. You skin the plover and reserve only the breast and legs. Roll in flour. Place in frying-pan with hot butter, and turn and fry until a nice brown on both sides. Remove to hot platter. Season with butter, salt and pepper, and make brown gravy by adding flour and more butter to the frying-pan. Season nicely and pour over the birds. Woodcock. Pick, draw^ and clean. Tie the legs, remove skin from the head, turn head under the wings, and tie. Put a thin slice of bacon over the breast, and keep in place with small wood skewers. Fry for three or four minutes in some hot fat. Season and serve on toast, 134 SCIENTIFIC COOKING. with some tart jelly, currant preferred
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