Fried Pigeons with Sweet Stuffing
From The art of German cooking and baking, 1922
Serves 1
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
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 45. The excerpt below is the record exactly as published.
FRIED PIGEONS WITH SWEET STUFFING. 4 pigeons 2 eggs 3 soaked rolls 3 tbsps. of sugar % cup of ground almonds 1 pinch of salt % cup of dried currants Vs lb. of butter Preparation: The butter is melted, and the soaked rolls —99- stirred in and sauteed or dry fried. The almonds are scalded, skinned and ground and added with the rest of the ingredients. The pigeons are stuffed and prepared same as in No. 15. No. 18— ROAST TURKEY. Quantity for 10 — 15 Persons. 1 turkey ■weighing 8 to 10 pounds 1 cup of cream % lb. of butter
Cook this with the app: pantry check, scaling, and the assistant.