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Partridge (Perdrix) a l’Anglaise
From The Swedish, French, American cook book, 1918
Serves 2
Can be served with salad or as a joint with potatoes and green vegetables.
Presented as published in 1918. 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
599Calories
53 gProtein
41 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein53 g
Carbohydrates41 g
Fiber2.4 g
Sugars3.4 g
Total Fat23 g
Saturated Fat8.4 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol902 mg
Sodium600 mg
Potassium710 mg
Calcium142 mg
Iron24 mg
Magnesium73 mg
Phosphorus851 mg
Zinc7.4 mg
Copper1.3 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C41 mg
Vitamin A7531 mcg
Vitamin E1.9 mg
Vitamin K4.6 mcg
Vitamin B62.1 mg
Vitamin B1238 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4.4 mg
Niacin (B3)27 mg
Folate1404 mcg
Choline532 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 345. The excerpt below is the record exactly as published.
artridge ( Perdrix ) a l’Anglaise Clean and wash the partridge well, stuff with chicken or calf’s liver, tie up very plump; roast in a pan with some sherry, water, pepper, and salt; when done, glaze with a brown glaze, serve on a hot platter, garnish with watercress and serve with English bread sauce and currant jelly. This can be served with the salad, or, as a joint, with potatoes and green vegetables. Stuffing. Fry one pound of chicken or calf’s liver in some bacon fat, pepper, salt, and a little sherry. Put it through machine twice; add one cup bread crumbs, two tablespoons cream, one table¬ spoon sherry, and one egg
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