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Pigeons, Potted
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
536Calories
59 gProtein
7 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein59 g
Carbohydrates7.4 g
Fiber1.4 g
Sugars3.2 g
Total Fat29 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol200 mg
Sodium754 mg
Potassium1087 mg
Calcium69 mg
Iron3.8 mg
Magnesium78 mg
Phosphorus661 mg
Zinc6.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C8.5 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B61.9 mg
Vitamin B121.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate20 mcg
Choline134 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 23. The excerpt below is the record exactly as published.
Pigeons, Potted. — Place six cleaned birds in a deep kettle with one pint of vinegar and three onions, halved; let stand over night, then throw the vinegar and onions away. Brown six slices of pork and two onions, sliced; place in the kettle with the pigeons; add one pint of hot water, salt and pepper
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