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Partridge Soup
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with livers.
Presented as published in 1918. 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
540Calories
9 gProtein
124 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein8.8 g
Carbohydrates124 g
Fiber18 g
Sugars8.6 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium57448 mg
Potassium1186 mg
Calcium334 mg
Iron7.5 mg
Magnesium128 mg
Phosphorus172 mg
Zinc1.3 mg
Copper0.9 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A549 mcg
Vitamin E1 mg
Vitamin K99 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate64 mcg
Choline24 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 53. The excerpt below is the record exactly as published.
Partridge Soup (Pot age au Perdrix ) Partridge soup is very expensive but most delicious. It has a unique flavor with which no other can be compared. Partridge is a white bird, in season only a short time of the year. The breast is generally served with the salad or as an entree, and then there are the legs, second joints, backbones, liver, gizzard, etc., to spare. Put the bones on the stove, pour some hot water on them and stew for about two hours; season with pepper, salt, onions, carrots, and some sherry. Strain the soup from the kettle and clear. Add to one quart of stock two tablespoons rice; let simmer twenty to twenty-five minutes until the rice is thoroughly cooked. Dissolve cornstarch
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