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Partridge Braised with Celery Sauce
From The table, 1889
Serves 2
Presented as published in 1889. 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
86Calories
9 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein9.3 g
Carbohydrates4.2 g
Fiber0.7 g
Sugars3 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol22 mg
Sodium6382 mg
Potassium415 mg
Calcium23 mg
Iron1.5 mg
Magnesium18 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C181 mg
Vitamin A34 mcg
Vitamin E0.4 mg
Vitamin K7 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 219. The excerpt below is the record exactly as published.
two partridges with their wings inside. Lay a piece of pork-rind in a sauce- pan, adding one carrot and one onion, both cut in slices, two bay- leaves, one sprig of thyme, and the two partridges. Season with one pinch of salt and half a pinch of pepper. When they have assumed a good golden color on the hot stove, moisten with half a pint of white broth (No. 99), then put the saucepan in the oven and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour half a pint of hot sauce financiere (No. 246) over, and serve. The gravy from the par- tridges can be utilized for making the financiere sauce. 847. Partridge Braised with Celery Sauce.— Proceed exactly the same as for the above (No. 846), replacing the financiere by a pint of hot celery sauce
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