Soused Partridge

Name: Soused Partridge
Ingredients: 1 pair partridges; 1 bay leaf; Salt; 2 garlic cloves, unpeeled; 4 peppercorns; 1/4 cup white wine vinegar; 2 cloves; 6 tablespoons olive oil; 2 sprigs parsley; 2 sprigs celery; Gelatin; Veal or chicken broth

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

72Calories

2 gProtein

13 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein2 g

Carbohydrates13 g

Fiber4.2 g

Sugars0.3 g

Total Fat1.6 g

Saturated Fat13 g

Monounsaturated Fat57 g

Polyunsaturated Fat7.8 g

Omega-30.6 g

Cholesterol0 mg

Sodium113 mg

Potassium381 mg

Calcium116 mg

Iron1.9 mg

Magnesium42 mg

Phosphorus37 mg

Zinc0.4 mg

Copper0.1 mg

Manganese6.3 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A18 mcg

Vitamin E0.9 mg

Vitamin K82 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate8.9 mcg

Choline4.4 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 67. The excerpt below is the record exactly as published.

SOUSED PARTRIDGE (Perdiz de Escabeche) 1 pair partridges 1 bay leaf Salt 2 garlic cloves, unpeeled 4 peppercorns J4 cup white wine vinegar 2 cloves 6 tablespoons olive oil 2 sprigs parsley Veal or chicken broth 2 sprigs celery Gelatin

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