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Roast Partridge
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
30Calories
4 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein4.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium8.9 mg
Potassium35 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 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)0.9 mg
Folate0.6 mcg
Choline11 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 62. The excerpt below is the record exactly as published.
Roast Partridge. Pick, draw and clean, and fill with turkey dressing. Truss into nice shape. Place in dripping-pan. Place thin slices of salt pork on the breast. When brown slightly add some water to pan to keep pan from burn- ing. LowTr your fire and baste frequently. It will take about one hour t'o cook. When dt)ne make the sauce in the pan after removing the birds, and adding flour and more water if needed. Serve on hot platter, and garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.