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Pigeons Stuffed with Parsley
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
87Calories
9 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein8.6 g
Carbohydrates9 g
Fiber4.7 g
Sugars1.2 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Cholesterol23 mg
Sodium92 mg
Potassium846 mg
Calcium199 mg
Iron9.9 mg
Magnesium77 mg
Phosphorus159 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C191 mg
Vitamin A605 mcg
Vitamin E1.1 mg
Vitamin K2328 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate218 mcg
Choline18 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 156. The excerpt below is the record exactly as published.
Pigeons StujTed with Parsley. {Miss Ward.) Allow one pint of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt The Boston Cook Booh. 263 and pepper and two or three tahlespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.