Pigeon Soup for the Sick
From European and American cuisine, 1914
Serves 4
Old pigeons are best for this soup.
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 20. The excerpt below is the record exactly as published.
Pigeon Sonp for the Sick. — Old pigeons are best for this soup. Clean and wash 2 old pigeons ; place them in a saucepan with 3 pints of cold water and a little salt over a medium hot fire ; cover the saucepan, and let it boil slowly until tender, which will take from 1 to 2 hours ; half an hour before serving strain the soup ; return it to saucepan ; add 1 tablespoonf ul of farina, or 1 tablespoonf ul parboiled ric
Cook this with the app: pantry check, scaling, and the assistant.