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Potted Pigeons
From Cookery for every household, 1914
Serves 3
Best for cooking wild pigeons.
Presented as published in 1914. 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
578Calories
20 gProtein
100 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein20 g
Carbohydrates100 g
Fiber7 g
Sugars2.1 g
Total Fat18 g
Saturated Fat2.3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.9 g
Cholesterol45 mg
Sodium853 mg
Potassium296 mg
Calcium109 mg
Iron6.7 mg
Magnesium51 mg
Phosphorus241 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.9 mg
Folate185 mcg
Choline3.1 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 459. The excerpt below is the record exactly as published.
Potted Pigeons 3 pigeons. A little bacon fat. 1 oz. butter. 1 onion. 1 oz. flour. Salt. Pepper. 3 gills stock. A small bunch of herbs. | 6 bread croutons
Cook this with the app: pantry check, scaling, and the assistant.