Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Rum | 1/2 oz (15ml) | 32 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 x a ripe pineapple
- 4 x squabs (young pigeons)
- 1/4 cup butter
- 1/4 cup paste
- 4 tbl brandy or rum if preferred
- salt to taste
- pepper to taste
- 1/2 cup pineapple juice
Directions
Peel, slice and dice pineapple. Wash and dry squab. Into each body cavity put 1 tablespoon pate and a piece of pineapple. Close cavity and rub squabs with salt and pepper. Melt 1/2 of the butter in a heavy casserole and brown the squabs. Do not prick the skins. Flame with 1 tablespoon brandy or rum
(heat, ignite and pour over squabs). Pour in the remaining butter, and roast squabs in 350:F oven uncovered, basting often, for about 45 minutes. While squabs are roasting, poach slices of pineapple in the rest of liquor for 10 minutes. Arrange slices on the squabs to serve.
Category:Bahamian Recipes
Category:Bahamian Vegetarian