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Pigeon Bouillon to Drink
From The art of German cooking and baking, 1922
Serves 3
This soup is also good for sick people. Quantity for 3 persons.
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
Nutrition per serving
48Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol77 mg
Sodium3266 mg
Potassium63 mg
Calcium14 mg
Iron1.1 mg
Magnesium6.4 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.2 mg
Vitamin A31 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9 mcg
Choline49 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 9. The excerpt below is the record exactly as published.
PIGEON BOUILLON TO DRINK. Quantity for 3 Persons. 2 pigeons 1 % qts. of water 1 egg Some salt
Cook this with the app: pantry check, scaling, and the assistant.