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Broiled Pigeons
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
60Calories
5 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein5.1 g
Carbohydrates4.6 g
Fiber0.2 g
Sugars0.5 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol23 mg
Sodium58 mg
Potassium70 mg
Calcium13 mg
Iron1.4 mg
Magnesium8.5 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A7 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate11 mcg
Choline1.4 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 39. The excerpt below is the record exactly as published.
Broiled Pigeons. For this the squabs or young pigeons must be used. Glean and split them down the back and flatten them, broil them on a gridiron over a bright fire ; when done lay them on a hot dish, season them with pepper and salt, butter them plentifully, and serve on nicely-brown toast
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