Raised Pigeon Pie

Name: Raised Pigeon Pie
Ingredients: 8 oz. flour; 1 raw pigeon; 2 sausages; Pepper and salt; 2 pickled walnuts; Small piece of ham; 3-4 pistachio nuts; Stock. Glaze. Chopped jelly. Forcemeat balls.

From Recipes for high-class cookery, 1912

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

1262Calories

48 gProtein

177 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1262 kcal

Protein48 g

Carbohydrates177 g

Fiber0 g

Sugars1.4 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.6 g

Omega-30.2 g

Cholesterol105 mg

Sodium1113 mg

Potassium769 mg

Calcium55 mg

Iron14 mg

Magnesium83 mg

Phosphorus444 mg

Zinc4.6 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A41 mcg

Vitamin E1.5 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)23 mg

Folate366 mcg

Choline79 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 17. The excerpt below is the record exactly as published.

RAISED PIGEON PIE, Hot Water Pastry. — 8 oz. flour, etc. (see p. 194). 1 raw pigeon. 2 sausages. Pepper and salt. 2 pickled walnuts. Small piece of ham, 3-4 pistachio nuts. Stock. Glaze. Chopped jelly. Forcemeat halls

Cook this with the app: pantry check, scaling, and the assistant.