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Partridge Pudding
From Modern cookery, in all its branches, 1884
Serves 1
Mushrooms can be added for extra flavor.
Presented as published in 1884. 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
182Calories
19 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein19 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat6.9 g
Saturated Fat2.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol45 mg
Sodium9727 mg
Potassium470 mg
Calcium126 mg
Iron3.2 mg
Magnesium54 mg
Phosphorus161 mg
Zinc1 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate6.8 mcg
Choline46 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 358. The excerpt below is the record exactly as published.
PARTRIDGE PUDDING. ( Very Good.) Skin a brace of well-kept partridges and cut them down into joints; line a deep basin with suet crust, observing the directions given in the preceding receipts ; lay in the birds, which should be rather highly seasoned with pepper or cayenne, and moderately with salt ; pour in water for the gravy
Cook this with the app: pantry check, scaling, and the assistant.