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Stuffed Pigeons
From The Cook County cook book, 1912
Serves 4
Recipe by Mabel Sturtevant, Chicago, IL.
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
504Calories
15 gProtein
20 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein15 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.8 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol121 mg
Sodium242 mg
Potassium199 mg
Calcium64 mg
Iron3 mg
Magnesium23 mg
Phosphorus177 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.8 mg
Vitamin A26 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate36 mcg
Choline41 mg
Caffeine0 mg
Water50 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 210. The excerpt below is the record exactly as published.
STUFFED PIGEONS.— Mince the livers of 4 pigeons and an equal quantity of beef suet or marrow, bread crumbs, and hard- boiled eggs, seasoned with a little beaten mace, nutmeg, pepper and salt, and a bunch of sweet herbs, chopped fine. Mix all to- gether with the yolk of a beaten eg
Cook this with the app: pantry check, scaling, and the assistant.