Salmi of Partridge a la Chasseur

Name: Salmi of Partridge a la Chasseur
Ingredients: a couple of cold roast partridges; four tablespoonfuls of salad oil; six tablespoonfuls of claret; the strained juice of a lemon; salt to taste; pepper to taste; cayenne to taste

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. 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

576Calories

0 gProtein

10 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein0.4 g

Carbohydrates9.6 g

Fiber0.3 g

Sugars2.5 g

Total Fat55 g

Saturated Fat4.1 g

Monounsaturated Fat41 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol0 mg

Sodium1 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E19 mg

Vitamin K3.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.2 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Salmi of Partridge a la Chasseur. Take a couple of cold roast partridges — they should be rather under-cooked — cut into neat joints, removing all skin and sinew, and lay the pieces in a stewpan with four tablespoonfuls of salad oil, six tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, and cayenne to taste

Cook this with the app: pantry check, scaling, and the assistant.