Perdreaux aux Choux
From Culinary jottings, 1885
Serve with cabbage in the center and birds arranged around it.
Presented as published in 1885. 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
785Calories
25 gProtein
116 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein25 g
Carbohydrates116 g
Fiber11 g
Sugars26 g
Total Fat27 g
Saturated Fat7.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol80 mg
Sodium1401 mg
Potassium3176 mg
Calcium614 mg
Iron2.9 mg
Magnesium198 mg
Phosphorus600 mg
Zinc3.9 mg
Copper0.3 mg
Manganese3 mg
Vitamin D0.7 mcg
Vitamin C403 mg
Vitamin A1004 mcg
Vitamin E1.4 mg
Vitamin K554 mcg
Vitamin B62.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate114 mcg
Choline90 mg
Caffeine0 mg
Water1383 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 241. The excerpt below is the record exactly as published.
Perdreaux aux choux- This delicious dish deserves the closest attention, for it is perhaps the best way of cooking Indian partridges : — Prepare four partridges as for boiling, with their legs tucked in : lard their breasts with bacon and put an onion inside each of them. Cut a nice cabbage into quarters, blanch them, and steep them in cold water for an hour. Now take a roomy stew-pan, line its bottom with two car- rots, and two large onions sliced in rings, a sprinkling of powdered herbs, and a dusting of salt, and pejDper. Put the partridges above this lining, inserting a quarter of cabbage between each bird, a slice of bacon here and there, and some slices of Bologna or Brunswick sausage. Moisten with sufficient well made gravy
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