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Boiled Partridge with Cream Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 2
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
473Calories
11 gProtein
7 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein11 g
Carbohydrates7 g
Fiber1 g
Sugars0 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Cholesterol159 mg
Sodium3535 mg
Potassium186 mg
Calcium89 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.4 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate1.6 mcg
Choline21 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 166. The excerpt below is the record exactly as published.
BOILED PARTRIDGE WITH CREAM SAUCE. Pluck, singe, and draw the birds without breaking the entrails. Wipe them with a wet towel, and put them over the fire in sufficient boiling water to cover them, with a level tablespoonful of salt ; boil them steadily and gently for fif- teen minutes. Meantime, put half a pint of thick cream in a saucepan set in a pan of boiling water, add to it a table- spoonful of butter, and a quarter of a saltspoonful of white pepper, and stir one way until the butter is melted. Then leave the sauce where it will keep hot. When the partridges
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