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Pigeon Stew (Ragout de Pigeon) a la William
From The Swedish, French, American cook book, 1918
Serves 4
Serve for luncheon.
Presented as published in 1918. 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
183Calories
1 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein1.2 g
Carbohydrates40 g
Fiber1.4 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium378 mg
Potassium181 mg
Calcium30 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline3.1 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 325. The excerpt below is the record exactly as published.
igeon Stew ( Ragout de Pigeon ) a la William Cut pigeons in four (cut leg and second joints together, wing and breast together) ; put in a pan with three cups water, one cup sherry, onions, carrots, bay leaves, pepper and salt to taste; let simmer slowly from one to one and a half hours. When nearly done, add a dozen small white onions
Cook this with the app: pantry check, scaling, and the assistant.