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Woodcock, Potted
From Cassell's dictionary of cookery, 1892
Serves 4
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
44Calories
1 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Cholesterol8.6 mg
Sodium9.6 mg
Potassium17 mg
Calcium0.2 mg
Iron0.3 mg
Magnesium1.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline1.7 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2328. The excerpt below is the record exactly as published.
Woodcock, Potted. — Take any niunber of fresh woodcocks. Pluck them carefully, and ciit oflE their legs and wings. Split the birds in halves, and lay them on a dish. Take away the gizzards with the point of a knife, and with this exception, leave the inside or trail undisturbed. Line the inside of an ordinary potting-pan with thin slices of fat bacon. Fill it with the woodcocks placed neatly and closely in layers upon the bacon, and season each layer with salt and black pepper
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