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Boiled Partridges
From Modern cookery, in all its branches, 1884
Serves 2
Serve with butter, lemon juice, and cayenne for added flavor.
Presented as published in 1884. 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
60Calories
8 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories60 kcal
Protein8.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium11 mg
Potassium68 mg
Calcium4 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.3 mcg
Choline21 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 268. The excerpt below is the record exactly as published.
BOILED PARTRIDGES. This is a delicate mode of dressing young and tender birds. Strip off the feathers, clean, and wash them well; cut off the heads, truss the legs like those of boiled fowls, and when ready, drop them into a large pan of boiling water ; throw a little salt
Cook this with the app: pantry check, scaling, and the assistant.