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Clear Partridge Soup (Consomme de Perdrix)
From Cookery for every household, 1914
Serves 3
Game quenelles can be used to garnish.
Presented as published in 1914. 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
683Calories
59 gProtein
80 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein59 g
Carbohydrates80 g
Fiber27 g
Sugars7.3 g
Total Fat19 g
Saturated Fat6.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol292 mg
Sodium201 mg
Potassium1252 mg
Calcium338 mg
Iron23 mg
Magnesium161 mg
Phosphorus792 mg
Zinc12 mg
Copper5.1 mg
Manganese7 mg
Vitamin D0.2 mcg
Vitamin C38 mg
Vitamin A21567 mcg
Vitamin E2.3 mg
Vitamin K12 mcg
Vitamin B61.5 mg
Vitamin B1268 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)21 mg
Folate70 mcg
Choline103 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 107. The excerpt below is the record exactly as published.
Clear Partridge Soup (Consomme de Perdrix) 1 or 2 old partridges or pieces of partridge. 1 lb. shin of beef. 3 qts. cold water. A bunch of herbs. 1 carrot. 1 turnip. 2 onions. 1 or 2 sticks of celery. 8 white peppercorns. 3 or 4 cloves. 1 small blade of mace. | lb. lean juicy beef or liver for clearing the stock. Salt
Cook this with the app: pantry check, scaling, and the assistant.