dairy-freenut-freesoy-freefish-freeshellfish-free
Pigeon Cutlets
From Miss Parloa's kitchen companion, 1887
Serves 4
Serve with remoulade or Tartar sauce.
Presented as published in 1887. 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
53Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol69 mg
Sodium614 mg
Potassium77 mg
Calcium11 mg
Iron1.4 mg
Magnesium7.8 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.8 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate7.6 mcg
Choline37 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 192. The excerpt below is the record exactly as published.
Pigeon Cutlets. For eight cutlets use four pigeons, one large egg, half a pint of Dutch sauce, a heaping teaspoonful of salt, a little pepper, and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.