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Fillet of Partridge à la Jardinière
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
519Calories
18 gProtein
28 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein18 g
Carbohydrates28 g
Fiber2 g
Sugars2.6 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol224 mg
Sodium902 mg
Potassium220 mg
Calcium104 mg
Iron2.9 mg
Magnesium29 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C3.7 mg
Vitamin A317 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate67 mcg
Choline132 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 117. The excerpt below is the record exactly as published.
Filiate of Partridge à la Jardinière Fillet three partridges and separate the under fiUets from the larger ones. Season with salt and pepper. Then dip them in a mixture consisting of one tablespoonful of chopped parsley, one tablespoonful of lemon juice, and half a cup of melted but- ter. Let the butter cool on them, dip them in two well-beaten eggs, then in fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.