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Fried Pigeons
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Serve with a sauce made from the stewing liquor.
Presented as published in 1913. 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
566Calories
32 gProtein
24 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein32 g
Carbohydrates24 g
Fiber6.6 g
Sugars8.9 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat7 g
Omega-30.2 g
Cholesterol217 mg
Sodium967 mg
Potassium1000 mg
Calcium133 mg
Iron6.1 mg
Magnesium79 mg
Phosphorus426 mg
Zinc4.6 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D2.1 mcg
Vitamin C30 mg
Vitamin A340 mcg
Vitamin E1.8 mg
Vitamin K8.2 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate84 mcg
Choline141 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 96. The excerpt below is the record exactly as published.
Fried Pigeons Baked Onions Mashed Potatoes Celery and Nut Salad Cheese Custards Orange Ice Cream Coffee *Fried Pigeons—4 pigeons, % pound sausage meat, 1 egg, carrot, turnip, onion, celery, mace, and cloves
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