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Puree of Partridges
From The thorough good cook, 1895
Serves 4
The puree is also served in small croustades of bread, prepared by cutting some large crusts of bread round with a knife, hollowing them out, and frying them.
Presented as published in 1895. 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
66Calories
6 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein5.5 g
Carbohydrates3.9 g
Fiber0.8 g
Sugars0.5 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol11 mg
Sodium365 mg
Potassium59 mg
Calcium3.3 mg
Iron0.5 mg
Magnesium4.3 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A7.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline11 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 78. The excerpt below is the record exactly as published.
Puree of Partridges, Pick the meat from the remains of partridges, and chop and pound it ; make a brown sauce (p. 328), and moisten it, half with white wine and half with bouillon. Add the bones of the birds, a bunch of mixed herbs, pepper, salt, and nut- meg
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