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Broiled Partridges
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
221Calories
0 gProtein
0 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat22 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.
Prepare the partridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones. Wipe them thoroughly inside and out Partridge Cutlets GAME Pigeons, Vol-au-vent of with a damp cloth, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.