Puree of Partridge
From French dishes for American tables, 1886
For better flavor, use two partridges.
Presented as published in 1886. 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
202Calories
28 gProtein
21 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories202 kcal
Protein28 g
Carbohydrates21 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3186 mg
Potassium794 mg
Calcium51 mg
Iron3.5 mg
Magnesium4.2 mg
Phosphorus174 mg
Zinc1.9 mg
Copper1.3 mg
Manganese2 mg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate37 mcg
Water1162 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 12. The excerpt below is the record exactly as published.
Puree of Partridge. Remove the shells of two dozen French chestnuts, which boil five minutes, remove the skins, and put the chestnuts in a saucepan with a little salt and water, and boil for about five minutes. Cut off all the meat from a cold partridge, which pound in a mortar, together with the chestnuts, and then press through a sieve. Boil the bones of your partridge for about half an hour in three pints of consomme (stock, Art. 1), adding a wineglass of sherry, strain, and add it to your chest- nuts and partridge. Put in a saucepan two table- spoonfuls of flour, with an ounce of butter, a little 32 FRENCH DISHES. pepper
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