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Partridge Pudding

Name: Partridge Pudding
Yield: 1 servings
Ingredients: a brace of partridges; a thin slice or two of cooked bacon; a layer of chopped cooked mushroom; bird’s liver chopped; a little minced shallot; Dust well with herb pepper

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

This dish is a unique way to prepare partridges.

Presented as published in 1898. 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

416Calories

37 gProtein

27 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein37 g

Carbohydrates27 g

Fiber4 g

Sugars8.9 g

Total Fat19 g

Saturated Fat6.4 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol108 mg

Sodium972 mg

Potassium665 mg

Calcium29 mg

Iron4.2 mg

Magnesium54 mg

Phosphorus404 mg

Zinc4.6 mg

Copper2.7 mg

Manganese0.5 mg

Vitamin D1.1 mcg

Vitamin C4 mg

Vitamin A7104 mcg

Vitamin E0.6 mg

Vitamin K2.7 mcg

Vitamin B60.8 mg

Vitamin B1221 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.9 mg

Folate43 mcg

Choline162 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 164. The excerpt below is the record exactly as published.

artridg-e Pudding-. — Bone a brace of partridges and lay them out flat. Put on each bird a thin slice or two of cooked bacon, then a layer of chopped cooked mushroom, with the bird’s liver chopped, and a little minced shallot. Dust well with herb pepper

Cook this with the app: pantry check, scaling, and the assistant.