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Potted Pigeons with Mushrooms
From The Swedish, French, American cook book, 1918
Serves 4
Serve for luncheon or dinner with potatoes and green vegetables.
Presented as published in 1918. 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
106Calories
5 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein5.4 g
Carbohydrates21 g
Fiber4.1 g
Sugars9.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium206 mg
Potassium653 mg
Calcium45 mg
Iron1 mg
Magnesium30 mg
Phosphorus151 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D30 mcg
Vitamin C14 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate51 mcg
Choline32 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 323. The excerpt below is the record exactly as published.
Potted Pigeons with Mushrooms Pigeons en terrine aux Champignons Secure nice fat pigeons; wash, pick, and clean; remove the in¬ sides; tie up plump; put in a frying pan with some bacon fat, butter, pepper, and salt and brown until golden. Remove the pigeons from the frying pan; add two tablespoons flour to the pan, some nice rich stock, half cup sherry, pepper and salt, and make a nice sauce. Put the pigeons in an iron pot, strain the sauce on top of the pigeons, add four nice-sized onions, one large carrot (cut in dices), one pound peeled button mushrooms
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