gluten-freenut-freesoy-freefish-freeshellfish-free
Pigeon Pie
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
572Calories
72 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein72 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat8.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol298 mg
Sodium210 mg
Potassium1028 mg
Calcium49 mg
Iron11 mg
Magnesium78 mg
Phosphorus875 mg
Zinc15 mg
Copper1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A44 mcg
Vitamin E1.3 mg
Vitamin K2.8 mcg
Vitamin B61.9 mg
Vitamin B125.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)21 mg
Folate21 mcg
Choline123 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 40. The excerpt below is the record exactly as published.
PIGEON PIE. Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste
Cook this with the app: pantry check, scaling, and the assistant.