Partridges a la Sierra Morena

Name: Partridges a la Sierra Morena
Ingredients: a brace of partridges; a little less than half a pound of bacon; two large onions; six whole black peppers; one bayleaf; half a gill of vinegar; one gill of port wine; one gill of water; one tablespoonful of salad oil

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

1337Calories

35 gProtein

43 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1337 kcal

Protein35 g

Carbohydrates43 g

Fiber5.1 g

Sugars15 g

Total Fat98 g

Saturated Fat30 g

Monounsaturated Fat46 g

Polyunsaturated Fat15 g

Omega-30.5 g

Cholesterol150 mg

Sodium1731 mg

Potassium1014 mg

Calcium100 mg

Iron1.8 mg

Magnesium73 mg

Phosphorus477 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.9 mcg

Vitamin C22 mg

Vitamin A25 mcg

Vitamin E5.7 mg

Vitamin K2.2 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.7 mg

Folate57 mcg

Choline127 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Partridges a la Sierra Morena. Take a brace of partridges properly trussed ; cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan ; cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one table- spoonful of salad o

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