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Pigeons Stewed
From The household gas cookery book, 1900
Serves 1
A mushroom stewed with them is a great improvement.
Presented as published in 1900. 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
231Calories
22 gProtein
18 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein22 g
Carbohydrates18 g
Fiber3.3 g
Sugars7.7 g
Total Fat8.5 g
Saturated Fat2.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.8 g
Cholesterol91 mg
Sodium65 mg
Potassium699 mg
Calcium51 mg
Iron5.4 mg
Magnesium47 mg
Phosphorus418 mg
Zinc3.6 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate54 mcg
Choline23 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 60. The excerpt below is the record exactly as published.
Pigeons Stewed. — Cut each pigeon into four and fry them until brown. Fry some onions and stew all together. Remove the pigeons when cooked, take off all grease, thicken the gravy, return the pigeons to the gravy to make them hot, and serve. A mushroom stewed with them
Cook this with the app: pantry check, scaling, and the assistant.