gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Canvas-Back Duck
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.6 mg
Sodium9.3 mg
Potassium34 mg
Calcium1.4 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.1 mcg
Choline6.7 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 195. The excerpt below is the record exactly as published.
BROILED CANVAS-BACK DUCK. Pluck, singe, and wipe the duck ; spKt it down the back, and remove the intestines ; put it between the bars of a buttered double gridiron, and broil it over a hot fire, leaving the inside turned to the fire for twelve minutes ; then turn the skin to the fire just long enough to brown it ; season the duck with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.