Stewed Pigeon
From Purity flour cookbook, 1917
Presented as published in 1917. 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
547Calories
3 gProtein
14 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein3.4 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.3 g
Cholesterol34 mg
Sodium13 mg
Potassium258 mg
Calcium36 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C11 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate29 mcg
Choline18 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 56. The excerpt below is the record exactly as published.
STEWED PIGEON Prepare pigeon in usual way and stew with 2 or 3 slices of salt pork; add 1 or 2 onions if desired
Cook this with the app: pantry check, scaling, and the assistant.