Stewed Pigeons and Kidneys

Name: Stewed Pigeons and Kidneys
Ingredients: Cut the pigeons in halves; Just cover them with water or stock; pepper; salt; some sheep’s kidneys; a few mushrooms; a few tomatoes

From The book of plain cooking, 1904

Bottled mushrooms can be used if fresh ones are unavailable.

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

37Calories

3 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories37 kcal

Protein3.2 g

Carbohydrates7 g

Fiber2.1 g

Sugars4.5 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium9.5 mg

Potassium507 mg

Calcium14 mg

Iron0.7 mg

Magnesium20 mg

Phosphorus89 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C18 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K9.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate30 mcg

Choline20 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 19. The excerpt below is the record exactly as published.

Stewed Pigeons and Kidneys Cut the pigeons in halves, and put them in a saucepan or stewpan. Just cover them with water or stock, pepper, salt, etc., to keep them simmering. When nearly cooked, add to them some sheep’s kidneys, cut in halves, or some ox kidney, cut into small pieces. When making the thickening, the addition of a few mushrooms gives a nice flavour, or a few tomatoes

Cook this with the app: pantry check, scaling, and the assistant.