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Partridge and Cabbage
From The Cook County cook book, 1912
Serves 4
Arrange partridges in the center with cabbage around.
Presented as published in 1912. 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
104Calories
9 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein8.7 g
Carbohydrates17 g
Fiber7.6 g
Sugars2.2 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol11 mg
Sodium245 mg
Potassium530 mg
Calcium84 mg
Iron1.4 mg
Magnesium62 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A107 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate114 mcg
Choline14 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 206. The excerpt below is the record exactly as published.
PARTRIDGE AND CABBAGE.— Pick and clean 2 partridges. Take a good-sized Savoy cabbage; pick, wash, and cut it in 4 or 5 pieces. Put it in boiling water with salt and let it boil for 20 minutes. Strain it and chop it, not too finely. Take a deep, fire- proof dish. Cover the bottom with a layer of carrots, cut in thin slices, 2 sliced onions, 2 bay leaves, and a few sprigs of parsley. On this lay the two partridges. Cover them with thin slices of pork and arrange around them a string of sausages. Then cover the top with the cabbage and sprinkle it with a little pepper; put in a ^ pt. of bouillon
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