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Canard Farci
From Cassell's dictionary of cookery, 1892
Serves 3
Time to stew: one hour. Sufficient for three persons.
Presented as published in 1892. 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
174Calories
4 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein3.9 g
Carbohydrates41 g
Fiber5.3 g
Sugars27 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol6.4 mg
Sodium810 mg
Potassium448 mg
Calcium60 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A7.7 mcg
Vitamin E0.3 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline22 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 308. The excerpt below is the record exactly as published.
Canard Farci. — Bone a duck, and fill it with a forcemeat made with three large onions j boiled and chopped, three small apples, finely I minced, a breakfast-cupful of bread-crumbs, a j table-spoonful of sage, a tea-spoonful each of j mustard, sugar, and salt, as much pepper and powdered mace as will stand on a sixpence, and a dessert-spoonful of lemon-juice
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