Pigeon Cutlets
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
108Calories
8 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein7.8 g
Carbohydrates22 g
Fiber5.1 g
Sugars10 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2349 mg
Potassium861 mg
Calcium52 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus212 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D50 mcg
Vitamin C15 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.1 mg
Folate62 mcg
Choline43 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 8. The excerpt below is the record exactly as published.
PIGEON CUTLETS Cut off the breasts and wings of six pigeons ; flatten them out and trim in the shape of cutlets. Fry in butter, a table- spoonful of chopped parsley, an onion, and 2 or 3 button mushrooms, and pour over the pigeons. Season them with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.