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Broiled Partridge
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
120Calories
16 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories120 kcal
Protein16 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.6 g
Cholesterol45 mg
Sodium22 mg
Potassium136 mg
Calcium8 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate2.5 mcg
Choline43 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.
Broiled Partridge. Prepare and serve the same as grouse, save that par- tridge, being white meat, should be broiled for twenty- five minutes. Small Birds in Crumbs. For a dozen reed birds, allow a pint of coarse crumbs, half a cupful of fine bread crumbs, seven table-spoonfuls of butter, one teaspoonful of chopped parsley, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.