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Pigeon Pie
From Mrs. Maclurcan's cookery book, 1899
Serves 2
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
886Calories
61 gProtein
1 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories886 kcal
Protein61 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat69 g
Saturated Fat26 g
Monounsaturated Fat29 g
Polyunsaturated Fat4.3 g
Cholesterol586 mg
Sodium283 mg
Potassium850 mg
Calcium75 mg
Iron7.6 mg
Magnesium61 mg
Phosphorus675 mg
Zinc10 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C3.6 mg
Vitamin A163 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B127.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate63 mcg
Choline294 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 74. The excerpt below is the record exactly as published.
PIGEON PIE, 4 pigeons 1 lb. gravy beef Pepper and salt 4 hard boiled eggs Puff paste
Cook this with the app: pantry check, scaling, and the assistant.