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Woodcock on Toast
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
112Calories
8 gProtein
15 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories112 kcal
Protein7.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol19 mg
Sodium157 mg
Potassium102 mg
Calcium64 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C1.6 mg
Vitamin A4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate6.3 mcg
Water30 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 193. The excerpt below is the record exactly as published.
WOODCOCK ON TOAST. After the birds are plucked, skin the heads, wash the bills and feet, and cut off the claws ; twist the legs, and run the bills through the sides of the birds as shown in the accom- ' When it is necessary to keep reed-birds hot after cooking them, they should be placed in a covered tin pail set in boiling water; but, if possible, they should be served as soon as they are cooked. 354 PRACTICAL AMERICAN COOKERY. panying picture, and either roast or bake them. Put under the birds, while they are being cooked, neatly cut slices of bread to catch the drippings. When the woodcock are Woodcock on Toast. brown, season them with salt and pepper ; and when they are done, serve them on the toast, with some watercress or a little parsley and lemon
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