{"id":3817,"slug":"stuffing-for-pigeons","title":"STUFFING FOR PIGEONS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup hot, riced potato.","1/2 teaspoon salt.","1/8 teaspoon pepper.","1 teaspoon finely chopped chives.","1 tablespoon butter.","1/4 cup soft stale bread crumbs soaked in water then wrung in a napkin.","1 egg yolk.","Few grains poultry seasonings."],"ingredients_norm":["hot riced potato","salt","pepper","chive","butter","soft stale bread crumbs soaked in water then wrung in napkin","egg yolk","few grains poultry seasoning"],"steps":["Mix ingredients in the order given and fill body of pigeons."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:66","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"47a1e42b9b001fcd9cb1444350f351b95ac3fb593854d953b3a22bbe9526f78b","created_at":"2026-08-02T15:44:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffing-for-pigeons"}