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Braised Pigeons
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
65Calories
4 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein4 g
Carbohydrates8.7 g
Fiber0.8 g
Sugars1 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol11 mg
Sodium99 mg
Potassium133 mg
Calcium34 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A74 mcg
Vitamin E0.3 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline5.3 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 207. The excerpt below is the record exactly as published.
BRAISED PIGEONS.— Prepare the pigeons as for potted pigeons, and cook in a braising-pan. Cook spinach; chop it fine, and season. Spread the spinach on slices of toast
Cook this with the app: pantry check, scaling, and the assistant.