Roasted Partridges
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
464Calories
7 gProtein
13 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein7.3 g
Carbohydrates13 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium125 mg
Potassium367 mg
Calcium260 mg
Iron0 mg
Magnesium26 mg
Phosphorus241 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 14. The excerpt below is the record exactly as published.
a cup of water for 4 partridges. Roast in a hot oven for 30 minutes, basting every 5 minutes. When birds and gravy are a rich brown pour over them a cup of slightly eour cream
Cook this with the app: pantry check, scaling, and the assistant.