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Partridge aux Choux, plus Distinguee
From The thorough good cook, 1895
Serves 5
Color with gravy or caramel if needed.
Presented as published in 1895. 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
589Calories
13 gProtein
16 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein13 g
Carbohydrates16 g
Fiber0 g
Sugars2.3 g
Total Fat52 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol54 mg
Sodium412 mg
Potassium624 mg
Calcium83 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C73 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K108 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate8.1 mcg
Choline39 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 153. The excerpt below is the record exactly as published.
Partridge aux Choux, plus Distinguee. Pick, clean, singe, and truss two partridges ; put them into a stew-pan Avitli some butter and a pinch of flour ; pour in three glasses of broth (p. 77), add a quarter of a pound of bacon cut into dice, with a bunch of mixed herbs ; leave the whole to stew. Put into another stew-pan a cabbage, with three-quarters of a pound of salt pork and two spoonfuls of fat
Cook this with the app: pantry check, scaling, and the assistant.