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Stuffing for Potted Pigeons
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
317Calories
11 gProtein
24 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein11 g
Carbohydrates24 g
Fiber1.8 g
Sugars2.7 g
Total Fat20 g
Saturated Fat14 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol186 mg
Sodium875 mg
Potassium159 mg
Calcium90 mg
Iron2.5 mg
Magnesium22 mg
Phosphorus154 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C1.3 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K6.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline152 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 60. The excerpt below is the record exactly as published.
STUFFING FOR POTTED PIGEONS 1 Cup Hot Riced Potatoes •y4 Teaspoon Salt Vs Teaspoon Pepper •/4 Teaspoon Marjoram or Summer Savory Few Drops Onion Juice 1 Tablespoon Butter Substitute •4 Cup Soft Stale Bread Crumbs Soaked in some of the Celery Water and Wrung in Cheese-cloth Yolk of 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.