Pigeons Poeles

Name: Pigeons Poeles
Ingredients: eight pigeons; a clove of garlic; two cloves; two pepper-corns; two bay-leaves; a branch of thyme; an onion cut in slices; quarter of a pint of consomme; the same of white wine; a little salt; a little pepper

From French dishes for American tables, 1886

Presented as published in 1886. 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

265Calories

8 gProtein

41 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein7.5 g

Carbohydrates41 g

Fiber13 g

Sugars6.8 g

Total Fat2.3 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium304 mg

Potassium724 mg

Calcium217 mg

Iron4.3 mg

Magnesium85 mg

Phosphorus108 mg

Zinc1 mg

Copper0.5 mg

Manganese9.6 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A9.9 mcg

Vitamin E1.2 mg

Vitamin K56 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate37 mcg

Choline16 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 54. The excerpt below is the record exactly as published.

Pigeons Poeles. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consomme- and the same of white wine

Cook this with the app: pantry check, scaling, and the assistant.