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Roast Partridges
From A year's cookery, 1880
Serves 2
Remove bacon before serving.
Presented as published in 1880. 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
132Calories
8 gProtein
0 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories132 kcal
Protein8.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.2 g
Cholesterol30 mg
Sodium23 mg
Potassium68 mg
Calcium4 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.3 mcg
Choline25 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 275. The excerpt below is the record exactly as published.
Roast Partridges. Drown and White Bread and Brown Gravy. Butter. Brown Crumbs. Honey. Bread Sauce. Milk Porridge. Potato Snow. Hydropathic Pudding. Cheese. Marketing. For the Bay.— A pound and a half of Buttock Steak (January 1st) ; materials for a Salad ; Potatoes ; Apples ; a square piece of the thin Flank of Beef, weighing about eight pounds. For To-morrow.— A tin of Prawns ; Watercress. Breakfast. — Marrow Toast (January 2 1st) ; Calf’s Head Mould April 20th) made yesterday ; Muffins (January 30th) ; Milk Porridge (June 13tli). Luncheon. — Scotch Collops (January 9th) ; Baked Apples (Feb¬ ruary 9th). Dinner. — Lentil Soup (April 1st) ; Cold Beef cooked yesterday ; Salad (March 13th). Boast Partridge. — In England partridges are almost always roasted. Pluck and draw the birds, and wipe them inside and out. Cut off the head and truss the bird, with the thighs drawn close to the breast, and the legs erect. If liked, tie a slice of fat bacon
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