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Roast Partridges
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
106Calories
9 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein9.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0 g
Total Fat4.2 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Cholesterol23 mg
Sodium616 mg
Potassium101 mg
Calcium21 mg
Iron0.6 mg
Magnesium9.8 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate5.1 mcg
Choline21 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 82. The excerpt below is the record exactly as published.
the partridges, draw and truss them, and fasten some thin slices of fat bacon round them, roast for fif- teen minutes in a hot oven. Five minutes before dish- POULTRY AND GAME. 191 ing take the bacon oS, sprinkle a little salt over the birds and brown them. Put the partridges on a hot dishy and serve them with a sauce-boatful of brown gravy
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