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Aylesbury Duckling with Turnips
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
77Calories
2 gProtein
3 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.8 g
Carbohydrates2.9 g
Fiber0.4 g
Sugars0.9 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Cholesterol9.5 mg
Sodium104 mg
Potassium119 mg
Calcium6.3 mg
Iron0.6 mg
Magnesium7.3 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.5 mg
Vitamin A6.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Choline3.9 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 84. The excerpt below is the record exactly as published.
Aylesbury Duckling with Turnips. Thoroughly butter a paper-bag, place the duckling inside, cut a few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions and add with a bouquet garni. Pour in three tablespoonfuls of tomato sauce, and a wineglass- ful of Madeira. Season with salt and pepper according to taste
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