Pigeons' Eggs
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 52. The excerpt below is the record exactly as published.
Pigeons' Eggs.) Wash one ounce of birds' nests thoroughly, then plunge in boiling water and steep for forty-eight hours. Strain and steep in cold water, seeing that all foreign matters are removed. Boil in a little well-seasoned chicken broth for an hour. Just before serving add twenty-four hard- boiled pigeons' egg
Cook this with the app: pantry check, scaling, and the assistant.