PARTRIDGES

Partridges are highly prized small to medium sized, plump bodied game birds related to pheasants and native to Europe, Asia and Africa.

The use of the name partridge in the U.S. is very confusing. In varying parts of the country, the name Partridge is applied to the Bob White, the Quail and the Ruffed Grouse.

There are more than 45 different species, the 2 main varieties being the gray partridge (Perdrix perdrix) and the red-legged partridge (Alectoris rufa). They weigh from 1 to 3 pounds and are 6 to 18 in. long.

Partridges were introduced to North America in the late 19th and early 20th centuries.

There are 8,567  people in the U.S. listed on whitepages.com with the last name 'Partridge'
(Mark Morton, 'Gastronomica', Fall 2010)
 

Some Partridge Recipes:
Broiled Partridges (1904)

Partridge Stuffed with Raisins
 

You are here > Home > FOOD TRIVIA & FACTS > 

Next

Also see: Food Articles and Cooking Tips

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

FoodReference.com (since 1999)

FOOD TRIVIA and FOOD FACTS SECTION