Estimated Nutrition (whole recipe, rough)
30
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- half teaspoon of allspice
- 6 pigeons
- six pigeons
- half tumbler of wine just before they are done
Directions
1
Stuff them with high seasoned stuffing, then dredge them with flour and fry them in butter until they are very brown, with half a nutmeg, little mace, half teaspoon of allspice and cloves (ground) to 6 pigeons. Then put them in the kettle and stew about three hours. To increase the gravy put some hot water, flour and salt into the butter and spices in which the pigeons have been fried. If still not enough gravy, add some flour and water, say a large teacup to six pigeons. Add a half tumbler of wine just before they are done.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg