Aylesbury Duckling with Turnips

Name: Aylesbury Duckling with Turnips
Ingredients: the duckling; three tablespoonfuls of tomato sauce; a wineglassful of Madeira; a few slices of carrot; a few slices of turnip; a few blanched spring onions; season with salt and pepper according to taste

From Paper-bag cookery, 1911

Presented as published in 1911. 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

88Calories

4 gProtein

20 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories88 kcal

Protein3.9 g

Carbohydrates20 g

Fiber6.3 g

Sugars7.9 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium256 mg

Potassium769 mg

Calcium136 mg

Iron2.9 mg

Magnesium46 mg

Phosphorus90 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A576 mcg

Vitamin E1.2 mg

Vitamin K318 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate107 mcg

Choline14 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

Aylesbury Duckling with Turnips. — Thoroughly butter a paper-bag, place the duck- ling inside, cut a few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions and add with a bou- quet garni. Pour in three tablespoonfuls of tomato sauce, and a wineglassful of Madeira. Season with salt and pepper according to taste

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