Partridge with Savoy Cabbage

Name: Partridge with Savoy Cabbage
Ingredients: a Savoy cabbage; four slices of bacon; a young carrot; an onion; a pint of white stock

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

336Calories

11 gProtein

20 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories336 kcal

Protein11 g

Carbohydrates20 g

Fiber4.2 g

Sugars9.4 g

Total Fat24 g

Saturated Fat8.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol42 mg

Sodium528 mg

Potassium540 mg

Calcium58 mg

Iron0.7 mg

Magnesium31 mg

Phosphorus171 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C15 mg

Vitamin A508 mcg

Vitamin E0.7 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate40 mcg

Choline45 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 36. The excerpt below is the record exactly as published.

PARTRIDGE WITH SAVOY CABBAGE ^ Cut a Savoy cabbage in four pieces, remove the outside leaves and stalk, parboil in salt water for twenty min- utes, drain well, and chop coarsely. Roast a partridge for ten minutes. Put it into a saucepan with the cab- bage, add four slices of bacon, a young carrot, an onion, and a pint of white stock

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