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Braised Grouse
From The household (of the Detroit free press), 1886
Serves 1
Partridges and wild pigeons can be cooked similarly.
Presented as published in 1886. 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
161Calories
6 gProtein
18 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein5.9 g
Carbohydrates18 g
Fiber0.2 g
Sugars5.4 g
Total Fat7.6 g
Saturated Fat2.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.5 g
Cholesterol14 mg
Sodium1829 mg
Potassium298 mg
Calcium19 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus69 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A40 mcg
Vitamin E2.1 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline21 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 421. The excerpt below is the record exactly as published.
BRAISED GROUSE. Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds ; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork ; lay the grouse upon these ; sprinkle minced onion and parsley over them, with pepper, salt and a little sugar. Cover them with more pork, and pour in a large cup of soup stock
Cook this with the app: pantry check, scaling, and the assistant.