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Partridge with Cabbage
From Cookery for every household, 1914
Serves 2
Cooking method can be in the oven or over the fire.
Presented as published in 1914. 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
596Calories
21 gProtein
43 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein21 g
Carbohydrates43 g
Fiber3 g
Sugars5.5 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol99 mg
Sodium814 mg
Potassium1374 mg
Calcium273 mg
Iron3 mg
Magnesium94 mg
Phosphorus306 mg
Zinc2.9 mg
Copper0.1 mg
Manganese2.8 mg
Vitamin D0.9 mcg
Vitamin C189 mg
Vitamin A263 mcg
Vitamin E1.1 mg
Vitamin K276 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate23 mcg
Choline56 mg
Caffeine0 mg
Water556 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 485. The excerpt below is the record exactly as published.
Partridge with Cabbage (Perdrix aux Choux) 1 partridge. 1 oz. dripping. 1 or 2 cabbages. 3 or 4 oz. ham or lean bacon. 1 or 2 small smoked sausages. 1 carrot. 1 onion. 1 or 2 cloves. A small bunch of herbs. A little stock
Cook this with the app: pantry check, scaling, and the assistant.