gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Woodcock Raised Pie, Hot
From Cassell's dictionary of cookery, 1892
Serves 1
If liked, a hollow place may be left in the centre of the pie, into which a piece of the crumb of bread, covered with fat bacon, may be put, whilst the pie is being baked.
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
334Calories
29 gProtein
12 gCarbs
18 gFat
Full nutrition (32 nutrients)
Calories334 kcal
Protein29 g
Carbohydrates12 g
Fiber0.8 g
Sugars0 g
Total Fat18 g
Saturated Fat3.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.8 g
Cholesterol96 mg
Sodium481 mg
Potassium451 mg
Calcium11 mg
Iron6.5 mg
Magnesium37 mg
Phosphorus283 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin C13 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate57 mcg
Choline1.4 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2329. The excerpt below is the record exactly as published.
Woodcock Raised Pie, Hot.— Pic- pare some forcemeat as in the last recipe. Divide four woodcocks into quarters. Line a pie-mould with pastry {see Raised Pies), and fill it with alternate layers of forcemeat and pieces of woodcock. Cover it, and bake in a moderate oven. Take it out, pour into it some good brown sauce made of the trimmings of the woodcock
Cook this with the app: pantry check, scaling, and the assistant.