Potted Partridges
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium11 mg
Calcium18 mg
Iron0.2 mg
Magnesium6.3 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 9. The excerpt below is the record exactly as published.
POTTED PABTRIDGES (1.) Truss the partridges; season inside with salt and pepper; place in a stewpan lined with slices of lean ham ; add a bunch of thyme, some whole pepper, and allspice ; cover with slices of ham; add a pint of water; cover tightly and stew for two hours ; keep in the pot till cold, then put into pots with a few whole pepper-corns ; pour clarified butter over them
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