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Partridges
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories10 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.7 mg
Sodium1.8 mg
Potassium11 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline3.6 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 48. The excerpt below is the record exactly as published.
Partridges.— Pluck and draw the birds, and wipe them inside and out. Roast before a bright fire or in a brisk oven, basting well with butter. A little flour
Cook this with the app: pantry check, scaling, and the assistant.