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Partridges with Cabbage
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
214Calories
11 gProtein
33 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein11 g
Carbohydrates33 g
Fiber0 g
Sugars1.9 g
Total Fat4 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol15 mg
Sodium247 mg
Potassium1090 mg
Calcium194 mg
Iron0.7 mg
Magnesium70 mg
Phosphorus183 mg
Zinc1.3 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A8.3 mcg
Vitamin E0.1 mg
Vitamin K268 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate6.5 mcg
Choline22 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.
Partridges with Cabbage. Cover a dish with slices of parboiled cabbage, and on each slice place a partridge stuffed with sausage meat. Add a cup- ful of strong stock, cover closely, and cook gently for two hours. The whole should be served on a dish with partridges placed on the cabbage, and the gravy poured over the whole. Jacobin Pottage. Mince any odds and ends of cold fowl or turkey and season with salt, pepper, and grated Parmesan cheese. Line the bot- tom of a dish with slices of toast, and pour a cupful of strong stock
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