Stewed Partridges
From The handy dictionary of cookery, 1890
Partridges may be stuffed with mushrooms cooked in butter.
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
85Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein2.2 g
Carbohydrates20 g
Fiber4.2 g
Sugars9.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium47 mg
Potassium411 mg
Calcium54 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 71. The excerpt below is the record exactly as published.
an onion prepared, a piece of carrot, celery, a bunch of sweet herbs, a blade of mace, a little salt
Cook this with the app: pantry check, scaling, and the assistant.