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Pigeon Pie
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
375Calories
23 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein23 g
Carbohydrates49 g
Fiber0 g
Sugars0.3 g
Total Fat9.2 g
Saturated Fat2.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.6 g
Cholesterol161 mg
Sodium71 mg
Potassium295 mg
Calcium34 mg
Iron7.2 mg
Magnesium38 mg
Phosphorus341 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C5.4 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate117 mcg
Choline74 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 59. The excerpt below is the record exactly as published.
PIGEON PIE. Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding dish, line the sides with a rich crust. Have ready some hard-boiled eggs
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