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Stewed Pigeons
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.8 g
Carbohydrates6.3 g
Fiber1.3 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium139 mg
Calcium26 mg
Iron0.9 mg
Magnesium9.1 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A152 mcg
Vitamin E0.2 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline4.6 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 209. The excerpt below is the record exactly as published.
STEWED PIGEONS.-^Clean and truss the pigeons, partially cover with boiling water. Add 1 onion, 5^ carrot andi'^some pars- ley. Cook slowly, until tender, season with salt and pepper. Have ready some slices of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.