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Roast Partridge with Truffles, a la Perigord
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
7 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein7.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol104 mg
Sodium41 mg
Potassium68 mg
Calcium16 mg
Iron0.6 mg
Magnesium5.8 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate12 mcg
Choline84 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 346. The excerpt below is the record exactly as published.
Roast Partridge with Truffles, a la Perigord Perdrix rotie aux Truffes, a la Perigord Singe, clean, and wash the partridge well ; stuff with bread crumbs, grated onions, chopped parsley, butter, and one egg
Cook this with the app: pantry check, scaling, and the assistant.