Partridge with Creamy Sauce

Name: Partridge with Creamy Sauce
Ingredients: CUT the meat from the breast of a partridge; one small onion; a stalk of celery; a bit of whole mace; a little salt and cayenne pepper; two tablespoonfuls of flour

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

A delicate dish.

Presented as published in 1904. 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

124Calories

4 gProtein

27 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories124 kcal

Protein3.6 g

Carbohydrates27 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium45 mg

Potassium346 mg

Calcium56 mg

Iron1.2 mg

Magnesium24 mg

Phosphorus69 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate54 mcg

Choline9.2 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 62. The excerpt below is the record exactly as published.

CUT the meat from the breast of a partridge, put the bone, together with the wings and legs, into a pan and cover with water. Add one small onion, a stalk of celery, a bit of whole mace, and a little salt and cayenne pepper, and boil until the liquor is reduced to a pint, then strain. Fry the breast meat in hot butter; after the meat is taken out of the frying pan add to the but- ter two tablespoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.