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Fried Pigeons
From Banquets of the nations, 1911
Serves 6
Eat with chapatee and chutney.
Presented as published in 1911. 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
397Calories
5 gProtein
5 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein5 g
Carbohydrates5 g
Fiber1.5 g
Sugars2.2 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol136 mg
Sodium395 mg
Potassium151 mg
Calcium19 mg
Iron1.5 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A7.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate12 mcg
Choline3.4 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 116. The excerpt below is the record exactly as published.
Fried Pigeons.) Cut up six pigeons into halves. Stab the breasts and legs with a sharp knife. Rub them with a mixture of half a teaspoonful each of coriander and green ginger, a quarter-teaspoonful each of ground onions, carda- moms, cinnamon, and black pepper, and a good half teaspoonful of salt. Let them soak in this for an hour. Fry in eight ounces of boiling ghee one pound of finely- sliced onions ; when a red brown, place to the one side. Put into the ghee half a teaspoonful of ground red chillies and quarter of a teaspoonful of turmeric
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Cook this with the app: pantry check, scaling, and the assistant.