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Stewed Partridge with Cabbage

Name: Stewed Partridge with Cabbage
Yield: 3 servings
Ingredients: two partridges; an ounce of butter; a good cabbage (savoy preferred); half a pound of streaky bacon; two medium carrots; two onions; salt to taste; pepper to taste; a bouquet garni

From Practical household cookery, 1891

Serves 3

Presented as published in 1891. 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

493Calories

24 gProtein

34 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories493 kcal

Protein24 g

Carbohydrates34 g

Fiber12 g

Sugars7.1 g

Total Fat39 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.2 g

Omega-30.2 g

Cholesterol87 mg

Sodium1064 mg

Potassium1025 mg

Calcium135 mg

Iron2.3 mg

Magnesium100 mg

Phosphorus310 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C62 mg

Vitamin A484 mcg

Vitamin E0.7 mg

Vitamin K6.5 mcg

Vitamin B61 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.9 mg

Folate165 mcg

Choline60 mg

Caffeine0 mg

Water447 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 146. The excerpt below is the record exactly as published.

STEWED PARTRIDGE WITH CABBAGE. After having picked, drawn, singed, and trussed two partridges, with the legs tucked in as for boiling, ivy them 334 PRACTICAL HOUSEHOLD COOKERY. to a nice colour all round in a sautd-pan with an ounce of butter. Cut a good cabbage (savoy preferred) into quarters and blanch it for five minutes; then steep it in cold water, cut off the cores, press the water out, and put it in a stewpan with the partridges nicely imbedded in it ; season with a ** bouquet garni," two medium carrots, two onions with two cloves stuck in each, salt and pepper to taste; moisten with enough broth to cover the cabbage, add half a pound of streaky bacon, and cover the whole with a buttered sheet of paper ; close the stewpan tightly, and set it to simmer for an hour and a half. When done tiike out the birds and bacon, and put them in the oven to keep hot ; remove the " bouquet garni

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