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Roast Partridges
From Cassell's dictionary of cookery, 1892
Serves 4
Time: a quarter of an hour to roast the birds. Sufficient for four or five persons.
Presented as published in 1892. 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
307Calories
5 gProtein
22 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein4.8 g
Carbohydrates22 g
Fiber1.2 g
Sugars1.7 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.6 g
Cholesterol60 mg
Sodium210 mg
Potassium110 mg
Calcium85 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline3.9 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1099. The excerpt below is the record exactly as published.
a cupful of thick cream over them, and sprinkle bread- crumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Pro- bable cost, 3s. per brace. Sufiicient for four- or five persons. Partridges, Roast, To Carve.— The partridge is cut up in the sam.o way as a fowl {see Fowl, Roast, To Carve). The prime parts of a partridge are the wings, breast, and merrj-- thought. When the bird is small, the two latter are not often divided. The wing is considered the best, and the tip of it considered the most dehcate morsel of the whole. " Partridges," says Dr. Kitchener, "are cleaned and trussed in the same manner as a pheasant, but the ridi- culous custom of tucking the legs into each other makes them very troublesome to carve. In connection with the subject of carving, it cannot be too often repeated, that more infor- mation will be gained by obser\ing those who carve well, and by a little practice, than by any ■written directions whatever." Partridge Salad.— Roast partridges
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