Boiled Partridges
From The national course in home economics, 1917
Serves 2
Ideal for sick or old people.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 365. The excerpt below is the record exactly as published.
BOILED PARTRIDGES. Partridges are very delicate and tender for sick or old people, when boiled. Wash them well, truss them and put into boiling water, sprinkle a teaspoonful of salt over
Cook this with the app: pantry check, scaling, and the assistant.