Partridges a la Barbaric
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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
61Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories61 kcal
Protein0.7 g
Carbohydrates5.4 g
Fiber0.3 g
Sugars4.6 g
Total Fat4.1 g
Saturated Fat2.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.4 mg
Sodium8.2 mg
Potassium36 mg
Calcium19 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Caffeine1.8 mg
Water1.6 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.
Partridges a la Barbaric. Truss the birds, and stuff them with chopped truffles and rasped bacon, seasoned with salt and pepper and a tiny dust of cayenne. Cut small pieces of truffles in the shape of nails ; make holes with a penknife in the breasts of the birds ; widen 32 -DRESSED GAME AND the holes with a skewer, and fill them with the truffles ; let this decoration be very regular. Put them into a stewpan with slices of bacon round them, and good gravy
Cook this with the app: pantry check, scaling, and the assistant.