Compote of Pigeons

Name: Compote of Pigeons
Ingredients: Lay some slices of bacon; with a little butter; place your pigeons; add a carrot; and onion or two; a faggot of herbs; thicken with flour, 1 unit to 15

From The complete Indian housekeeper & cook, 1898

Dress on a masked potato border with a ragout of mushrooms or other garnishes.

Presented as published in 1898. 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

145Calories

4 gProtein

34 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories145 kcal

Protein3.9 g

Carbohydrates34 g

Fiber6.8 g

Sugars16 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium53 mg

Potassium630 mg

Calcium89 mg

Iron0.8 mg

Magnesium37 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K9.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate68 mcg

Choline24 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 186. The excerpt below is the record exactly as published.

Compote of Pigeons. — Lay some slices of bacon in a stew - ])an with a little butter. Fry and place your pigeons on the bacon, turning them round till set all over. Then cut the pigeons in two, lay round the stewpan, and cover with strong stock, and add a carrot and onion or two and a faggot of lierbs. Simmer gently for an hour. Strain the gravy, thicken with flour, 1 unit to 15

Cook this with the app: pantry check, scaling, and the assistant.