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Partridge Pie
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
715Calories
95 gProtein
0 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein95 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol292 mg
Sodium295 mg
Potassium1417 mg
Calcium60 mg
Iron9 mg
Magnesium86 mg
Phosphorus887 mg
Zinc22 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.6 mg
Vitamin A18 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B62.4 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate22 mcg
Choline270 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 152. The excerpt below is the record exactly as published.
PARTRIDGE PIE. Pick, draw, and singe three partridges ; cut ofiF the feet and wings ; cut the partridges into small joints, cover the bottom and sides of a pie-dish with thin layers of fat bacon, place the pieces of partridges in close order on these; season well with salt, pepper, and aromatic herbs ; lay upon these six small scollops of fillet of beef, well flattened and seasoned, make another layer with slices of fat bacon ; soak the whole with game or ordinary broth flivvoured with essence of game. Cover the dish with puff paste
Cook this with the app: pantry check, scaling, and the assistant.