Pigeon Soup for Invalids
From Hilda's diary of a Cape housekeeper, 1902
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
653Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium448 mg
Potassium1429 mg
Calcium125 mg
Iron3.8 mg
Magnesium128 mg
Phosphorus921 mg
Zinc14 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Choline0 mg
Caffeine0 mg
Water2221 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 111. The excerpt below is the record exactly as published.
Pigeon Soup, for Invalids (German). — 1 pigeon, lb. veal. 2 quarts of cold-water
Cook this with the app: pantry check, scaling, and the assistant.