gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Woodcock, Fillets of
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
501Calories
32 gProtein
15 gCarbs
34 gFat
Full nutrition (28 nutrients)
Calories501 kcal
Protein32 g
Carbohydrates15 g
Fiber0.5 g
Sugars0 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2 g
Cholesterol191 mg
Sodium1296 mg
Potassium468 mg
Calcium38 mg
Iron7.2 mg
Magnesium42 mg
Phosphorus330 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C9.4 mg
Vitamin A26 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate45 mcg
Water115 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2327. The excerpt below is the record exactly as published.
Woodcock, Fillets of. — Take sbc woodcocks, cut neatly the fillets from each side of the breast and the slices from the sides. Season them all with pepper and salt. Put the large fillets into a saucepan, pour claiifled butter over them, cover with a round of but- tered paper, and let them cook gently tUl done enough. Put the small fillets into a buttered baking-dish, place a little piece of truffle upon each, and bake in a gentle oven. Arrange the fillets neatly in a circle on a dish, put a little truflae puree in the centre, and serve with brown gravy in a boat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.