dairy-freenut-freeegg-freesoy-free
Pigeons a la Becasse
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
147Calories
16 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein16 g
Carbohydrates14 g
Fiber2.4 g
Sugars5 g
Total Fat4.3 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol33 mg
Sodium535 mg
Potassium810 mg
Calcium69 mg
Iron3.2 mg
Magnesium37 mg
Phosphorus305 mg
Zinc2.2 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C6.2 mg
Vitamin A8.4 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate39 mcg
Choline47 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 100. The excerpt below is the record exactly as published.
Pigeons a la Becasse. — Clean and truss two pigeons, cut a slice of bread, toast and butter it; then chop up six mushrooms and six anchovies
Cook this with the app: pantry check, scaling, and the assistant.