gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Partridge, Crapaudine Style
From The new century cookery book, 1901
Serves 1
Care must be taken not to let them brown.
Presented as published in 1901. 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
263Calories
16 gProtein
0 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories263 kcal
Protein16 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.4 g
Cholesterol60 mg
Sodium46 mg
Potassium136 mg
Calcium8 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0 mg
Vitamin D0.5 mcg
Vitamin C1.2 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate2.5 mcg
Choline50 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 364. The excerpt below is the record exactly as published.
Partridge , Crapaudine Style). — Fresh-killed partridges are best for this dish. Pluck, singe, and draw the birds ; split each bird down the back, spread open, wipe the inside, flatten with a cutlet-bat, and skewer them so as to keep flat. Brush over well with sweet salad oil, season with salt and pepper, dip in fresh bread-crumbs, sprinkle over some more oil, place them on a gridiron previously cleaned and rubbed with a piece of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.