gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pigeon Cutlets a la Victoria
From The table, 1889
Serves 1
Presented as published in 1889. 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
261Calories
14 gProtein
4 gCarbs
21 gFat
Full nutrition (30 nutrients)
Calories261 kcal
Protein14 g
Carbohydrates4.2 g
Fiber0.7 g
Sugars3 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.2 g
Cholesterol110 mg
Sodium6409 mg
Potassium525 mg
Calcium29 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus257 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C186 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K5.8 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate20 mcg
Water272 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 214. The excerpt below is the record exactly as published.
Pigeon Cutlets a la Victoria. — Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh bread- crumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce
Cook this with the app: pantry check, scaling, and the assistant.