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Potted Pigeons
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
646Calories
9 gProtein
88 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories646 kcal
Protein8.8 g
Carbohydrates88 g
Fiber7.2 g
Sugars0.5 g
Total Fat30 g
Saturated Fat24 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1079 mg
Potassium186 mg
Calcium309 mg
Iron32 mg
Magnesium42 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 60. The excerpt below is the record exactly as published.
POTTED PIGEONS Clean, stuff and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover, and cook slowly three hours or until tencjjjpr; or cook in oven in a covered earthern dish. Re- move from water, cool slightly, sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.