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Stuffed Partridge with Mushrooms, a la Victoria
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
330Calories
17 gProtein
1 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein17 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat9.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol233 mg
Sodium653 mg
Potassium166 mg
Calcium62 mg
Iron4.9 mg
Magnesium15 mg
Phosphorus213 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2 mg
Vitamin A850 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate52 mcg
Choline14 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 346. The excerpt below is the record exactly as published.
Stuffed Partridge with Mushrooms, a la Victoria Perdrix farcie aux Champignons, a la Victoria Pick, clean, and wash the partridge; open the back and remove the breast bone then stuff with a chicken mousse with truffles and Spanish pepper; put on a buttered pan — breast up and cut side down; tie wings close to the body and both legs together, nice and plump; put some bacon and butter on top
Cook this with the app: pantry check, scaling, and the assistant.