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Roasted Partridges
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.
ROASTED PARTRIDGES. Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.