Stewed Pigeon
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
325Calories
0 gProtein
16 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein0.4 g
Carbohydrates16 g
Fiber0.4 g
Sugars9 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol29 mg
Sodium50 mg
Potassium110 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium6.8 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline19 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 7. The excerpt below is the record exactly as published.
Stewed Pigeon Stuff pigeons with a forcemeat made of breadcrumbs and chopped salt pork, seasoned with black pepper. Sew up, cover with cold water, and stew slowly (covered), till tender, adding a slice of fat bacon (cut in narrow strips), for each bird, and seasoning with pepper and a pinch of nutmeg. When done, remove birds and keep warm while making this sauce — strain the gravy, add juice of a lemon, and 1 tblsp. currant jelly. Thicken with browned flour
Cook this with the app: pantry check, scaling, and the assistant.