Partridge and Cabbage
From The complete Indian housekeeper & cook, 1898
The longer the partridges cook, the better.
Presented as published in 1898. 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
525Calories
16 gProtein
99 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein16 g
Carbohydrates99 g
Fiber7.7 g
Sugars19 g
Total Fat8.4 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium283 mg
Potassium2552 mg
Calcium481 mg
Iron1.6 mg
Magnesium172 mg
Phosphorus399 mg
Zinc2.8 mg
Copper0.2 mg
Manganese2.8 mg
Vitamin D0.1 mcg
Vitamin C396 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K536 mcg
Vitamin B61.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate86 mcg
Choline35 mg
Caffeine0 mg
Water1236 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 204. The excerpt below is the record exactly as published.
Partridge and Cabbage. — ^Take a covered stewpan, or what the natives call an cdl-hluze of enamelled iron, line it with bacon in slices, and place in the centre three onions stuck with three cloves. Take as many half-boiled cabbages as you have partridges, squeeze the water from them, cut them half through, remove some of the heart, and insert a partridge wrapped in a slice of bacon in its place ; use the heart and leaves to fill up the spaces between the whole cabbages. Season with salt and pepper, and pour over enough good stock to cover
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Cook this with the app: pantry check, scaling, and the assistant.