dairy-freenut-freesoy-freefish-freeshellfish-free
Pigeon Pie
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
400Calories
25 gProtein
32 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein25 g
Carbohydrates32 g
Fiber1.3 g
Sugars2.6 g
Total Fat18 g
Saturated Fat5.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol247 mg
Sodium1003 mg
Potassium375 mg
Calcium67 mg
Iron4.3 mg
Magnesium37 mg
Phosphorus356 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C3.6 mg
Vitamin A89 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate75 mcg
Choline176 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Recipes for the million (1891), page 171. The excerpt below is the record exactly as published.
PIGEON PIE. — Cut the pigeons open and rub them inside and out with pepper and salt. Make a stuffing of the livers, parsley, and seasoning, and lay a portion inside each bird ; then put a beef-steak at the bottom of a pie-dish, lay the birds on top, and place a hard-boiled egg between every couple, and a slice of ham on each pigeon ; pour a cup of water into the dish ; cover with a nice crust
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