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Pigeon Pie
From The century cook book, 1894
Serves 4
Pigeons can be cut into pieces if preferred.
Presented as published in 1894. 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
236Calories
4 gProtein
1 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein3.8 g
Carbohydrates1.3 g
Fiber0.4 g
Sugars0.1 g
Total Fat24 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol78 mg
Sodium600 mg
Potassium95 mg
Calcium21 mg
Iron1.3 mg
Magnesium9.6 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A226 mcg
Vitamin E0.7 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline6.3 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 40. The excerpt below is the record exactly as published.
Pigeon Pie. Clean and truss three or four pigeons, rub the outside with a mixture o f pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-but- ter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness, lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large teaspoonful of wheat flour; put in water to nearly fill the pie
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