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Potted Chicken, Partridge, or Pheasant
From Modern cookery, in all its branches, 1884
Serves 1
Ensure the meat is well cooked to preserve.
Presented as published in 1884. 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
406Calories
55 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein55 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat6.6 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2 g
Cholesterol171 mg
Sodium74 mg
Potassium462 mg
Calcium28 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus413 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C3.9 mg
Vitamin A97 mcg
Vitamin E0.5 mg
Vitamin K8.3 mcg
Vitamin B61.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate8.5 mcg
Choline146 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 281. The excerpt below is the record exactly as published.
POTTED CHICKEN, PARTRIDGE, OR PHEASANT. Roast the birds as for table, but let them be thoroughly done, for if the gravy he left in, the meat will not keep half so well. Raise the flesh of the breast, wings, and merrythought, quite clear from the bones, take off the skin, mince, and then pound it very smoothly with about one third of its weight of fresh butter, or something less, if the meat should appear of a proper consistence without the full quantity ; season it with salt, mace, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.