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Partridges, Braised, with Truffles
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or seven persons.
Presented as published in 1892. 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
579Calories
35 gProtein
58 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein35 g
Carbohydrates58 g
Fiber9.3 g
Sugars14 g
Total Fat38 g
Saturated Fat9.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol114 mg
Sodium12084 mg
Potassium1008 mg
Calcium169 mg
Iron4.7 mg
Magnesium89 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C23 mg
Vitamin A601 mcg
Vitamin E8.1 mg
Vitamin K25 mcg
Vitamin B61.3 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate57 mcg
Choline81 mg
Caffeine3.6 mg
Water75 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1094. The excerpt below is the record exactly as published.
Partridges, Braised, with Truffles.— Truss three young well-hung partridges, and braise them according to the directions given in the last recipe. Wash, wipe, and pare two or three fine truffles. Cut them into thin slices, put them into a stewpan, with a little salt and cayenne, a finely-minced shallot, and two table- spoonfuls of chopped parsley. Fry them gently for about a quarter of an hour, and be careful not to break them ; then drain them, and put with them half an ounce of butter, the strained juice of a lemon, and a quarter of a pint of the brown gravy
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