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Pigeons, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
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
197Calories
13 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein13 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol66 mg
Sodium269 mg
Potassium184 mg
Calcium12 mg
Iron2.4 mg
Magnesium18 mg
Phosphorus207 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C3.6 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate3.5 mcg
Choline15 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1197. The excerpt below is the record exactly as published.
Pigeons, Fried.— Pluck, singe, and draw two yoimg pigeons, and truss them as if for boiling. Spread a little clarified butter over them, and dredge them well with flour. Lay two or three rashers of bacon in a stewpan, place the pigeons upon these, season with salt and pepper, and turn them about imtil they are nicely browned all over. Add half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.