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Breast of Partridge with Madeira Sauce
From The art of German cooking and baking, 1922
Serves 1
Quantity for 1 Person.
Presented as published in 1922. 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
48Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories48 kcal
Protein0.1 g
Carbohydrates3.6 g
Fiber0 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium29 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 182. The excerpt below is the record exactly as published.
BREAST OF PARTRIDGE WITH MADEIRA SAUCE. Quantity for 1 Person. Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and 1/4 teaspoonful of meat extract
Cook this with the app: pantry check, scaling, and the assistant.