Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Braised Duck with Turnips
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
96Calories
7 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein7 g
Carbohydrates13 g
Fiber3.3 g
Sugars7.9 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium354 mg
Potassium549 mg
Calcium66 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus111 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C40 mg
Vitamin A186 mcg
Vitamin E0.2 mg
Vitamin K71 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate87 mcg
Choline23 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 136. The excerpt below is the record exactly as published.
Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee *Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roast- ing, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay 217 A Calendar of Dinners Criscoed paper over top, then lid, and simmer | hour or till duck is ten- der. Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled tur- nip
Cook this with the app: pantry check, scaling, and the assistant.