Stewed Pigeon
From Cooks in clover, 1889
Presented as published in 1889. 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
83Calories
4 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein4.3 g
Carbohydrates7.7 g
Fiber0 g
Sugars5.9 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium50 mg
Potassium188 mg
Calcium154 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline22 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Cooks in clover (1889), page 57. The excerpt below is the record exactly as published.
Stewed Pigeon. — Having prepared and cut into pieces a good sized young pigeon, put it into a sauce- pan, pouring over it a small cup of water. Simmer gently until thoroughly done Into half a cup of milk stir a well beaten egg, a small piece of butter rubbed smooth with a teaspoon of flour, a pinch of pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.