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Salmi of Partridges, Cold
From Cassell's dictionary of cookery, 1892
Serves 2
Time: an hour and a half to simmer the sauce. Probable cost: 5s. Sufficient for half a dozen persons.
Presented as published in 1892. 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
42Calories
7 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein7.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium12 mg
Potassium34 mg
Calcium3.9 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A7.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.7 mcg
Choline12 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1101. The excerpt below is the record exactly as published.
a brace of young partridges ; cut them into neat joints, and lay them on a dish. Prepare the sauce according to the directions given in the last recipe. When it is sufficiently reduced, strain it, and dissolve in it a quarter of an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.