Pigeon Pie
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A recipe for a small family.
Presented as published in 1904. 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
1550Calories
8 gProtein
20 gCarbs
160 gFat
Full nutrition (33 nutrients)
Calories1550 kcal
Protein7.8 g
Carbohydrates20 g
Fiber2.6 g
Sugars6.4 g
Total Fat160 g
Saturated Fat58 g
Monounsaturated Fat76 g
Polyunsaturated Fat19 g
Cholesterol103 mg
Sodium26 mg
Potassium347 mg
Calcium40 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus120 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.6 mcg
Vitamin C11 mg
Vitamin A9 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate43 mcg
Choline37 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 2. The excerpt below is the record exactly as published.
pigeon-pies and cold lamb." — ^Jane Austen ("Emma"). FOR an excellent pigeon-pie for a small family singe and draw three birds, split them down the back, wipe with a clean cloth, but do not wash. Fry half a dozen slices of salt pork and brown the pigeons in the pork-fat. Then put them into a deep baking-dish, slice a small onion, brown in the hot fat and add a pint of stock and a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.