gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Squab (Pigeonneau roti) a la Walde
From The Swedish, French, American cook book, 1918
Serves 1
Serve with Perigueux sauce and salad.
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
75Calories
2 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein2.3 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.4 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium277 mg
Potassium54 mg
Calcium3.2 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.3 mcg
Choline8.9 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 325. The excerpt below is the record exactly as published.
Roast Squab ( Pigeonneau roti) a la Walde Pick and singe the squab; open a small space in the back; remove the insides and then wash well; tie up plump; put in a pan with sherry; sprinkle with pepper and salt; put a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.