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Potted Pigeons
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
187Calories
5 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein5.2 g
Carbohydrates40 g
Fiber3.5 g
Sugars8.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium330 mg
Calcium53 mg
Iron2 mg
Magnesium28 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate82 mcg
Choline13 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 209. The excerpt below is the record exactly as published.
POTTED PIGEONS.— Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the COOK COUNTY COOK BOOK 305 tail. Wash and wipe. If old and tough, cover them with vinegar, spiced and flavored with onion, and let them stand several hrs. This makes them tender. Drain and wipe; stuff, if you like, with cracker crumbs highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion
Cook this with the app: pantry check, scaling, and the assistant.