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Grilled Pigeons with Orange Sauce
From Cookery for every household, 1914
Serves 1
Serve with orange or tartare sauce.
Presented as published in 1914. 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
100Calories
10 gProtein
9 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein9.9 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol45 mg
Sodium28 mg
Potassium257 mg
Calcium33 mg
Iron2.9 mg
Magnesium21 mg
Phosphorus170 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate15 mcg
Choline5.1 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 458. The excerpt below is the record exactly as published.
Grilled Pigeons with Orange Sauce (Pigeons Grilles, Sauce a l’Orange) 2 pigeons. Butter. I Pepper. Salt. White bread-crumbs. ] Watercress. Lemon
Cook this with the app: pantry check, scaling, and the assistant.