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Roast Partridges
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
358Calories
19 gProtein
15 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories358 kcal
Protein19 g
Carbohydrates15 g
Fiber0.6 g
Sugars0.1 g
Total Fat24 g
Saturated Fat9 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Cholesterol60 mg
Sodium1266 mg
Potassium284 mg
Calcium71 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus187 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A71 mcg
Vitamin E0.5 mg
Vitamin K65 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate13 mcg
Choline52 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 147. The excerpt below is the record exactly as published.
ROAST PARTRIDGES. Pi*epare and truss two young partridges as directed for roast pheasants (without stuffing); cover each breast with a thin slice of fat bacon, and tie these round with twine ; then set the birds to roast before a good even fire for about twenty minutes; remove the string from the birds ; dish them up with a good brown gravy, garnish round with seasoned watercress
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