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Salmi of Prairie Chickens
From The new practical housekeeping, 1890
Serves 1
Partridges and other wild-fowl can be prepared in the same way.
Presented as published in 1890. 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
413Calories
23 gProtein
33 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein23 g
Carbohydrates33 g
Fiber6.2 g
Sugars9.2 g
Total Fat21 g
Saturated Fat6.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol52 mg
Sodium881 mg
Potassium777 mg
Calcium94 mg
Iron5.1 mg
Magnesium74 mg
Phosphorus241 mg
Zinc1.9 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C8.6 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate54 mcg
Choline76 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 277. The excerpt below is the record exactly as published.
Salmi of Prairie Chickens. — ^This is an excellent way of serv- ing the remains of roasted game ; but when a choice dish is desired, the birds must be scarcely more than half roasted. In either case cut up neatly, and strip every particle of fat and skin from the legs, wings, and breast ; bruise the Dodies well, and put them with the ' skin and other trimmings into a stewpau ; add two or three sliced shallots or onions, small blade of mace, and a few pepper-corns : pour in a pint or more of good veal gravy or strong broth
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Cook this with the app: pantry check, scaling, and the assistant.