Stewed Partridge or Wild Pigeons
From A bachelors cupboard, 1906
Presented as published in 1906. 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
77Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.1 g
Sugars7.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium309 mg
Potassium112 mg
Calcium7.3 mg
Iron0.8 mg
Magnesium7.6 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A8.8 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline4.3 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 17. The excerpt below is the record exactly as published.
dredge with salt, pep- TRIDGE pgj.^ flour, and, If liked, mace and cloves, to give a true epicurean touch. After simmering two hours, thicken with three spoonfuls of flour and stir In two spoonfuls of tomato catsup. Simmer an hour longer, and serve. AN OLD Here Is an old camper's recipe for cooking CAMPER'S partridge and grouse, and It can't be beaten. RECIPE Q^^ ^p ^j^g birds as for a fricassee. Fry them In a frying-pan In butter or salt pork fat until brown, dredging with flour, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.