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Partridge Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Time to roast the partridges: about half an hour. Probable cost of partridges: 3s. per brace.
Presented as published in 1892. 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
498Calories
1 gProtein
2 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein1.4 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0.5 g
Total Fat55 g
Saturated Fat4.1 g
Monounsaturated Fat41 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium197 mg
Potassium117 mg
Calcium5.9 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate1.2 mcg
Choline2.9 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1099. The excerpt below is the record exactly as published.
Partridge Salad.— Roast partridges, and let them get cold ; or cut and trim the remains of cold partridges into convenient-sized pieces. Put them into a dish or bowl, then sprinkle over these a little salt and cayenne, with a table-spoonful of minced parsley, and a table- spoonful of mixrcd herbs, composed of equal portions of tairagon, chervil, and chives. Add a table-spooni'ul of good veal stock, three dessert- spoonfuls of tarragon vinegar, and a quaiter of a pint of salad-oil
Cook this with the app: pantry check, scaling, and the assistant.