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Partridges A la Daube
From Virginia Cookery-book, 1884
Serves 6
Set in hot water before serving to loosen.
Presented as published in 1884. 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
95Calories
8 gProtein
3 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein8.1 g
Carbohydrates2.9 g
Fiber0 g
Sugars2 g
Total Fat5.7 g
Saturated Fat2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.6 g
Cholesterol25 mg
Sodium16 mg
Potassium71 mg
Calcium4.8 mg
Iron0.4 mg
Magnesium5.7 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.7 mcg
Choline23 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.
Partridges A la Daube. Truss six partridges neatly; cover them with thin slices of fat bacon taken from the top of a middling : this keeps them white, and gives a good flavor ; they must be wrap- ped entirely in it ; roast them, and when done take off the bacon ; let them get cold, and use jelly
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