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Braised Pigeons
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories18 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol11 mg
Sodium6.4 mg
Potassium30 mg
Calcium1.6 mg
Iron0.6 mg
Magnesium3.1 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0.9 mg
Vitamin A3.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.9 mcg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 156. 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 (see page 296) ; chop it fine, and season. Spread the spinach on slices of toast^ and lay the pigeons on the spinach one on each slice. Serve the gravy in a boat. Pigeons StujTed with Parsley. {Miss Ward.) Allow one pint of loose parsley for each pigeon.
Cook this with the app: pantry check, scaling, and the assistant.