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Pigeons in Jelly
From Consult me, 1902
Serves 1
Remove all fat before clearing the jelly.
Presented as published in 1902. 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
289Calories
17 gProtein
13 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein17 g
Carbohydrates13 g
Fiber5.1 g
Sugars0.1 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol76 mg
Sodium186 mg
Potassium345 mg
Calcium74 mg
Iron6 mg
Magnesium61 mg
Phosphorus258 mg
Zinc2.9 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C8.9 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate26 mcg
Choline7.6 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 380. The excerpt below is the record exactly as published.
IGEONS, in Jelly. — Take some of the liquor in which a knuckle of veal has been boiled ; or boil a calf s foot ; put the broth into a pan with a blade of mace, sweet herbs, pepper, lemon peel, a slice of lean bacon, and the pigeons
Cook this with the app: pantry check, scaling, and the assistant.