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Partridge Pie
From Recipes for the million, 1891
Serves 6
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
17Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein1.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.3 mg
Sodium27 mg
Potassium21 mg
Calcium0.9 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.7 mcg
Choline1.5 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 165. The excerpt below is the record exactly as published.
PARTRIDGE PIE. — Lay slices of veal and bacon at the bottom of a dish, and sprinkle them with parsley, onions, and mushrooms, all chopped very fine. If the partridges have been boned rub the seasoning on the inside of the birds, adding some fine bread crumbs ; lay the birds on the veal, cover them with slices of fat bacon, put in a few spoonfuls of good stock
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