dairy-freenut-freesoy-freefish-freeshellfish-free

Pigeon Pie

Name: Pigeon Pie
Yield: 4 servings
Ingredients: 3 pigeons; 1 lb. beefsteak; 3 hard-boiled eggs; a few slices of cooked ham or bacon; 2 teaspoons of pepper; 2 teaspoons of salt; 2 teaspoons of flour

From The "A1" cookery book, 1901

Serves 4

Pour gravy made from giblets and heads into the pie, reserving some to add later.

Presented as published in 1901. 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

92Calories

8 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories92 kcal

Protein8.3 g

Carbohydrates2.2 g

Fiber0.3 g

Sugars0.4 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol157 mg

Sodium1223 mg

Potassium109 mg

Calcium27 mg

Iron1.5 mg

Magnesium11 mg

Phosphorus125 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C1.4 mg

Vitamin A61 mcg

Vitamin E0.4 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.4 mg

Folate20 mcg

Choline110 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 48. The excerpt below is the record exactly as published.

Pigeon Pie. — 3 pigeons, I lb. beefsteak, 3 hard-boiled eggs, a few slices of cooked ham or bacon

Cook this with the app: pantry check, scaling, and the assistant.