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Partridge, Broiled
From The thorough good cook, 1895
Serves 1
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
88Calories
11 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein11 g
Carbohydrates3.8 g
Fiber0.8 g
Sugars1.4 g
Total Fat3.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol23 mg
Sodium19 mg
Potassium311 mg
Calcium7.6 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus128 mg
Zinc1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate19 mcg
Choline35 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 152. The excerpt below is the record exactly as published.
Partridge, Broiled. Cut the bird down the back, break the merry-thought, wdiich will allow it to be made quite flat ; cut off the feet POULTRY, GAME, ETC. 271 at the joint, and skewer it like a fowl to broil ; dry flour and egg it, and sprinkle it with chopped herbs and bread-crumbs, well seasoned ; broil, and serve with a little good gravy, with a mushroom or two chopped up small
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