Braised Ducks
From Home dissertations, 1891
Serve hot.
Presented as published in 1891. 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
369Calories
9 gProtein
38 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein9.3 g
Carbohydrates38 g
Fiber11 g
Sugars9.5 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol21 mg
Sodium293 mg
Potassium814 mg
Calcium171 mg
Iron3.2 mg
Magnesium71 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A514 mcg
Vitamin E0.8 mg
Vitamin K50 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate45 mcg
Choline33 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 94. The excerpt below is the record exactly as published.
BRAISED DUCKS. Truss a pair of fine, young and fat ducks as for roasting and place them in a stew-pan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover "the whole with a broth, adding to the broth a gill of white wine
Cook this with the app: pantry check, scaling, and the assistant.