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Wild Pigeons Stewed
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
427Calories
11 gProtein
89 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein11 g
Carbohydrates89 g
Fiber3.1 g
Sugars15 g
Total Fat3.3 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0.9 mg
Sodium1226 mg
Potassium288 mg
Calcium98 mg
Iron4.8 mg
Magnesium42 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate176 mcg
Choline17 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 90. The excerpt below is the record exactly as published.
WILD PIGEONS STEWED. Clean and wash and then lay in salt water for an hour. Rinse the inside with a solution of soda and water, wash out with clear water, and stuff with bread and pork chopped fine and seasoned. Sew up the birds and put on to cook in cold water suf- ficient to cover them, adding a slice of pork to each bird. Season to taste and cook till tender. When done place in a covered dish, strain the gravy, add the juice of a lemon, a table-spoonful of currant jelly, and thicken with flour
Cook this with the app: pantry check, scaling, and the assistant.