Partridge with Cabbage (Perdrix au Chou) a l’Américaine
From The Swedish, French, American cook book, 1918
Serves 3
Can also be served as a joint with potatoes and green vegetables.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 345. The excerpt below is the record exactly as published.
artridge with Cabbage ( Perdrix au Chou ) a l’Am r cain2 Take a small white cabbage, cut in strips, wash well; put in an iron pot with some butter, three tablespoons syrup, pepper and salt; brown the cabbage until golden; add two cups of stock
Cook this with the app: pantry check, scaling, and the assistant.