Partridge and Cabbage

Name: Partridge and Cabbage
Ingredients: the partridges; slices of fat bacon; a faggot of herbs; an onion; 10 units of good stock

From The complete Indian housekeeper & cook, 1898

For dinner parties, use cabbage to make a mould.

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

60Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories60 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6 mg

Potassium219 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 188. The excerpt below is the record exactly as published.

Partridge and Cabbage. — Place the partridges in a stewpan with some slices of fat bacon, a faggot of herbs, and an onion. Fry lightly, then moisten with 10 units of good stock

Cook this with the app: pantry check, scaling, and the assistant.