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Pigeon Pie
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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
24Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol15 mg
Sodium10 mg
Potassium40 mg
Calcium3.3 mg
Iron0.8 mg
Magnesium4.6 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate1.2 mcg
Choline0 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 42. The excerpt below is the record exactly as published.
Pigeon Pie. Line the bottom of a pie-dish with small pieces of lean steak. Upon this place 4 pigeons cut in halves; add some chopped mushrooms, parsley, and shalot, pepper and salt; add yolks of some hard-boiled eggs. Cover with puff paste, pprinkle a little flour over, pour in \ pint stock or wate
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