gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Browned Canvas-Back Duck
From The encyclopædia of practical cookery, 1890
Serves 1
Serve immediately after cooking.
Presented as published in 1890. 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
170Calories
7 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein7.4 g
Carbohydrates35 g
Fiber6.6 g
Sugars13 g
Total Fat2.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium9770 mg
Potassium522 mg
Calcium140 mg
Iron3.2 mg
Magnesium54 mg
Phosphorus100 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E0.4 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate11 mcg
Choline19 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 108. The excerpt below is the record exactly as published.
Dress a Canvas-Back Duck, put it before a very hot fire, and quickly brown it; let it cook twenty minutes, then season with salt and pepper, and serve it hot, with celery and red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.