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Pigeon Pot Roast
From The Cook County cook book, 1912
Serves 1
Old pigeons should be stewed first.
Presented as published in 1912. 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
584Calories
55 gProtein
55 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein55 g
Carbohydrates55 g
Fiber5.9 g
Sugars37 g
Total Fat19 g
Saturated Fat6.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol172 mg
Sodium164 mg
Potassium1347 mg
Calcium66 mg
Iron6.6 mg
Magnesium80 mg
Phosphorus598 mg
Zinc13 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C9.3 mg
Vitamin A32 mcg
Vitamin E0.7 mg
Vitamin K34 mcg
Vitamin B61.5 mg
Vitamin B126 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate15 mcg
Choline151 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 208. The excerpt below is the record exactly as published.
PIGEON POT ROAST.— Old pigeons should be stewed first, but squabs require no previous cooking-. Take the hearts, livers, gizzard, and grind them up with ^ apple to each pigeon, 2 prunes and a little onion; ^ lb. of beef may also be added, if liked, and is a decided improvement. Stuff the prepared pigeons or squabs, put into a kettle with just enough water to prevent burning
Cook this with the app: pantry check, scaling, and the assistant.