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Broiled Partridge
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 30. The excerpt below is the record exactly as published.
BROILED PARTRIDGE. Open the partridge on the back, so as not to break the breast, which is usually preferred by the sick. Place it on the gridiron and broil, basting with butter
Cook this with the app: pantry check, scaling, and the assistant.