Entrée of Partridges
From In foreign kitchens, 1893
A flavorful dish that highlights the partridges.
Presented as published in 1893. 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
311Calories
16 gProtein
48 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein16 g
Carbohydrates48 g
Fiber7.1 g
Sugars19 g
Total Fat6.3 g
Saturated Fat35 g
Monounsaturated Fat153 g
Polyunsaturated Fat21 g
Omega-31.4 g
Cholesterol14 mg
Sodium2630 mg
Potassium1037 mg
Calcium91 mg
Iron2.9 mg
Magnesium48 mg
Phosphorus216 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A516 mcg
Vitamin E0.6 mg
Vitamin K43 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate91 mcg
Choline62 mg
Caffeine0 mg
Water772 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.
Entr6e of Partridges. — Three young par- tridges, cleaned and washed. Heat a cup of ITALY. 95 olive oil in a saucepan; add a bit of garlic; put in the partridges, and let them cook five minutes. Then take them out, and fry in the oil two small minced onions, a small carrot, some^ sprigs of parsley, and a bay leaf. Season with a pinch of pepper and half a teaspoonful of salt. Fry five min- utes, then put in the partridges; add one pint of good broth, and stew for twenty minutes. Strain the broth, return to fire, and thicken with a tablespoonful of browned flour
Cook this with the app: pantry check, scaling, and the assistant.