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Pigeons on Toast
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories23 kcal
Protein0.7 g
Carbohydrates4.8 g
Total Fat0.1 g
Sodium0.1 mg
Potassium8.5 mg
Calcium1.2 mg
Iron0.4 mg
Magnesium1.7 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Water0.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 285. The excerpt below is the record exactly as published.
Pigeons on Toast. — Split some young pigeons down the^back, wipe them, season with pepper and salt, rub with butter, sprinkle lightly with flour, and broil over a clear fire. Toast some neat, thin slices of bread, butter them quickly, and put a pigeon on each slice, arranging about them some sprigs of fine watercress
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