Pigeons a la Mrabeau
From Gas cookery, 1885
The birds must be lightly pressed between two dishes after braizing, and allowed to get cold before spreading with the sausage meat.
Presented as published in 1885. 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
216Calories
12 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein12 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol53 mg
Sodium554 mg
Potassium230 mg
Calcium6 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus100 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate1.5 mcg
Choline39 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 16. The excerpt below is the record exactly as published.
geons a la /HMrabeau. Ingredients. — 3 Pigeons, Watercress, Brown Sauce, Sausage Meat
Cook this with the app: pantry check, scaling, and the assistant.