Pigeon Braised

Name: Pigeon Braised
Ingredients: J4 pint Stock; i Carrot; i Turnip; Celery; a little Salt; i Pigeon

From Gas cookery, 1885

Presented as published in 1885. 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

65Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories65 kcal

Protein1.7 g

Carbohydrates14 g

Fiber4 g

Sugars9 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium57 mg

Potassium506 mg

Calcium59 mg

Iron0.2 mg

Magnesium20 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K7.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate84 mcg

Choline5.3 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 56. The excerpt below is the record exactly as published.

J4 pint Stock, i Carrot, i Turnip, Celery, a little Salt, i Pigeon

Cook this with the app: pantry check, scaling, and the assistant.