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Roast Pigeons
From Twentieth century home cook book, 1905
Serves 1
Do not keep pigeons longer than six hours after killing.
Presented as published in 1905. 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
36Calories
4 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories36 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol23 mg
Sodium13 mg
Potassium59 mg
Calcium3.3 mg
Iron1.1 mg
Magnesium6.3 mg
Phosphorus77 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.8 mg
Vitamin A7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate1.8 mcg
Water18 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
ROAST PIGEONS. Prepare and roast the same as chickens
Cook this with the app: pantry check, scaling, and the assistant.