Pigeons a la Mazarin

Name: Pigeons a la Mazarin
Ingredients: Three Pigeons; Half a pound of Sausage Meat; One pint of Stock; One small Onion; One small Carrot; One Turnip; One Egg; Bread-crumbs; Half a pint of Tomato Sauce; Green Peas to garnish

From High-class cookery recipes, 1897

Presented as published in 1897. 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

933Calories

48 gProtein

46 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories933 kcal

Protein48 g

Carbohydrates46 g

Fiber11 g

Sugars26 g

Total Fat62 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol345 mg

Sodium2826 mg

Potassium2358 mg

Calcium181 mg

Iron6.4 mg

Magnesium120 mg

Phosphorus574 mg

Zinc6.2 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D4.2 mcg

Vitamin C69 mg

Vitamin A642 mcg

Vitamin E3.2 mg

Vitamin K9.4 mcg

Vitamin B60.9 mg

Vitamin B122.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate140 mcg

Choline280 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 38. The excerpt below is the record exactly as published.

Pigeons a la Mazarin. Ingredients, Three Pigeons. Half a pound of Sausage Meat. One pint of Stock. One small Onion. I 2 116 HIGH- CLASS COOKErvY, One small Carrot. One Turnip, One Egg. Bread-crumbs. Half a pint of Tomato Sauce. Green Peas to garnish

Cook this with the app: pantry check, scaling, and the assistant.