pescatariannut-freesoy-free
Woodcock, Scotch, or Woodcock Toast
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 5 minutes to make the sauce hot. Sufficient for one person.
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
278Calories
13 gProtein
16 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein13 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.8 g
Total Fat17 g
Saturated Fat8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol226 mg
Sodium661 mg
Potassium198 mg
Calcium137 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus180 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate25 mcg
Choline157 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2331. The excerpt below is the record exactly as published.
Woodcock, Scotch, or Woodcock Toast. — Take a slice of bread from a moderate- sized stale loaf, also three anchovies, one egg, and two or three table-spoonfuls of thick cream
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