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Pigeons, Compote of
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about one hour. Sufficient for six or seven persons.
Presented as published in 1892. 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
131Calories
10 gProtein
19 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein10 g
Carbohydrates19 g
Fiber4 g
Sugars9.2 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol23 mg
Sodium36 mg
Potassium732 mg
Calcium42 mg
Iron2.2 mg
Magnesium34 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C16 mg
Vitamin A7 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate54 mcg
Choline33 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1194. The excerpt below is the record exactly as published.
Pigeons, Compote of. —Truss half a dozen plump young pigeons as if for boiling. Lard them down the breasts, or, if preferred, cover their breasts with thin slices of fat bacon. Fry them in hot butter till they are equally and lightly browned all over ; then drain them, and put them side by side into a stewpan large •enough to contain them. Barely cover them with good gravy, and add half a dozen small onions, a dozen button-mushi-ooms, a glassful of claret, and a little salt and cayenne. Let the birds stew gently for half an hour ; then add a large table-spoonful of tomato sauce
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