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Pigeon Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
622Calories
60 gProtein
2 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein60 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars1.2 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol594 mg
Sodium378 mg
Potassium779 mg
Calcium74 mg
Iron7.9 mg
Magnesium59 mg
Phosphorus647 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C4.1 mg
Vitamin A197 mcg
Vitamin E1.2 mg
Vitamin K2.8 mcg
Vitamin B61 mg
Vitamin B125.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate67 mcg
Choline343 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 117. The excerpt below is the record exactly as published.
Pigeon Pie Arrange thin slices of sirloin beef in the bottom of a deep, flat-edged earthen baking dish. Season with salt and pepper, some herbs, chopped fine, and one ladle of Espagnole sauce. Split in two pieces, four or more squabs, trim and flatten them, season, and arrange over the beef with more fine herbs, six sliced hard-boiled eggs, and one ladleful óf Espagnole sauce. Wet the edge of the dish, lay an inch wide fiat rim of puff paste
Cook this with the app: pantry check, scaling, and the assistant.