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Partridge Pie
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
664Calories
92 gProtein
9 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein92 g
Carbohydrates8.7 g
Fiber0 g
Sugars3.9 g
Total Fat27 g
Saturated Fat8.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol464 mg
Sodium1080 mg
Potassium1356 mg
Calcium83 mg
Iron4.7 mg
Magnesium93 mg
Phosphorus896 mg
Zinc9.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C2.8 mg
Vitamin A139 mcg
Vitamin E1.4 mg
Vitamin K5.5 mcg
Vitamin B62 mg
Vitamin B124.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)29 mg
Folate68 mcg
Choline280 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 368. The excerpt below is the record exactly as published.
PARTRIDGE PIE— Pick and singe 4 partridges ; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mush- rooms. Lay a veal steak and a slice of ham, at the bottom of the dish ; put the partridges in, and half a pint of good broth. Put puff paste on the edge of the dish, and cover with the same; brush it over with egg
Cook this with the app: pantry check, scaling, and the assistant.