Partridges with Mushrooms

Name: Partridges with Mushrooms
Ingredients: Take a brace of birds; about half a pound of button mushrooms; an ounce and a half of melted butter; a slight sprinkling of salt; cayenne

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

355Calories

7 gProtein

7 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein7.4 g

Carbohydrates7.4 g

Fiber2.3 g

Sugars4.5 g

Total Fat35 g

Saturated Fat22 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol91 mg

Sodium16 mg

Potassium731 mg

Calcium17 mg

Iron1.1 mg

Magnesium21 mg

Phosphorus205 mg

Zinc1.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D59 mcg

Vitamin C4.8 mg

Vitamin A291 mcg

Vitamin E1 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.2 mg

Folate40 mcg

Choline47 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Partridges with Mushrooms. Take a brace of birds, and prepare about half a pound of button mushrooms, and place them in a stewpan with an ounce and a half of melted butter ; add a slight sprinkling of salt and cayenne

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