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Larded Stuffed English Partridge
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
540Calories
10 gProtein
3 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein10 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.6 g
Total Fat64 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.2 g
Cholesterol86 mg
Sodium267 mg
Potassium169 mg
Calcium21 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C4.2 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate3 mcg
Choline33 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 145. The excerpt below is the record exactly as published.
LARDED STUFFED ENGLISH PARTRIDGE 3 birds Y% cup sherry Fat salt pork for larding Toast 3 tablespoons melted butter Watercress
Cook this with the app: pantry check, scaling, and the assistant.