Stewed Pigeons

Name: Stewed Pigeons
Ingredients: 1 pair pigeons; 2 shallots; 2 oz. clarified dripping; 1 oz. flour; 4 pint brown sauce; j pint tomato sauce; A few mushrooms; and olives

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

4646Calories

219 gProtein

137 gCarbs

358 gFat

Full nutrition (33 nutrients)

Calories4646 kcal

Protein219 g

Carbohydrates137 g

Fiber34 g

Sugars13 g

Total Fat358 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium19811 mg

Potassium7715 mg

Calcium399 mg

Iron21 mg

Magnesium478 mg

Phosphorus2428 mg

Zinc24 mg

Copper3 mg

Manganese3.9 mg

Vitamin D2.7 mcg

Vitamin C363 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B66.2 mg

Vitamin B120 mcg

Thiamin (B1)5 mg

Riboflavin (B2)3.6 mg

Niacin (B3)50 mg

Folate774 mcg

Choline76 mg

Caffeine0 mg

Water1254 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 24. The excerpt below is the record exactly as published.

STEWED PIGEONS. Pigeons 1 pair pigeons. 2 shallots. 2 oz. clarified dripping. 1 oz. flour. Sautes. Pepper and salt. 4 pint brown sauce, j pint tomato sauce. A few mushrooms and olives

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