Roasted Pigeon
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Ensure the pigeon is tender for best results.
Presented as published in 1904. 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
0Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium4 mg
Potassium2 mg
Calcium4.2 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 12. The excerpt below is the record exactly as published.
a very tender pigeon which can be confident of its roasted charms, but the right bird is delicious so cooked. Draw, wash and wipe; pepper and salt the insides; tie into shape or fasten with skewers ; wrap the birds with slices of fat bacon or salt pork, and put in the pan with half a cup of hot water to which a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.