Pigeons en Casserole—French

Name: Pigeons en Casserole—French
Ingredients: thin slices of fat pork; a dozen button onions; a cup of peas; salt and pepper; a very little boiling water

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

763Calories

24 gProtein

129 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories763 kcal

Protein24 g

Carbohydrates129 g

Fiber39 g

Sugars60 g

Total Fat21 g

Saturated Fat7.2 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat2.9 g

Cholesterol26 mg

Sodium4658 mg

Potassium2347 mg

Calcium327 mg

Iron7.7 mg

Magnesium159 mg

Phosphorus547 mg

Zinc3.5 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C105 mg

Vitamin A55 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B61.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.2 mg

Folate329 mcg

Choline120 mg

Caffeine0 mg

Water1783 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 58. The excerpt below is the record exactly as published.

PIGEONS EN CASSEROLE—FRENCH Line a casserole with thin slices of fat pork; tie the pigeons in shape and place on top. Spread over them a thick layer of mixed vegetables (carrot, celery, pepper, parsley, half a turnip), chopped fine, a dozen button onions and a cup of peas. Sprinkle with salt and pepper, cover with more pork and add a very little boiling water

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