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Pigeon Pie
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
529Calories
54 gProtein
1 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein54 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Cholesterol517 mg
Sodium244 mg
Potassium796 mg
Calcium96 mg
Iron4.5 mg
Magnesium54 mg
Phosphorus574 mg
Zinc8.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1.7 mg
Vitamin K3.1 mcg
Vitamin B61.4 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate66 mcg
Choline467 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 110. The excerpt below is the record exactly as published.
Pigeon Pie—Ingredients—Pigeons, pepper, and salt, a piece 07 butter, a bunch of parsley, a beef steak, 2 hard boiled eggs, 1 Oe of water, a few pieces of heame crust. ‘Pastry AND PUDDINGS. Rub the pigeons with pepper and salt, inside and out; in ess sae former put a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.