gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pigeons, to Pot
From Consult me, 1902
Serves 2
If boned, they will require less butter.
Presented as published in 1902. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories18 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol11 mg
Sodium6.4 mg
Potassium30 mg
Calcium1.6 mg
Iron0.6 mg
Magnesium3.1 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0.9 mg
Vitamin A3.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.9 mcg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 381. The excerpt below is the record exactly as published.
PIGEONS, to Pot. — Let them be quite fresh, clean them carefully, and season them with salt and pepper : lay them close in a small deep pan ; for the smaller the surface, and the closer they are packed, the less butter
Cook this with the app: pantry check, scaling, and the assistant.