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Breast of Pigeon with White Gravy
From The art of German cooking and baking, 1922
Serves 1
Quantity for 1 Person.
Presented as published in 1922. 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
45Calories
5 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein5 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Cholesterol23 mg
Sodium978 mg
Potassium74 mg
Calcium18 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate4.2 mcg
Choline4.6 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 182. The excerpt below is the record exactly as published.
/^ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate vvith the hot gravy poured over it. If permitted by the phy- sician, serve a few asparagus tips with it. — 379 — No. 33— BREAST OF PIGEX>N WITH WHITE GRAVY. Quantity for 1 Person. Ingredients and preparation same as for No. 32, but in- stead of a chicken take a young pigeo
Cook this with the app: pantry check, scaling, and the assistant.