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Caneton Aux Olives
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
364Calories
5 gProtein
14 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein4.8 g
Carbohydrates14 g
Fiber3.6 g
Sugars0 g
Total Fat35 g
Saturated Fat8.5 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.7 g
Cholesterol19 mg
Sodium1683 mg
Potassium70 mg
Calcium202 mg
Iron15 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C2.7 mg
Vitamin A51 mcg
Vitamin E3.9 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline31 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 321. The excerpt below is the record exactly as published.
CANETON AUX OLIVES Prepare the duckling as above, and keep the sauce short and succulent. A few minutes before serving, add one-half lb. of stoned and blanched olives
Cook this with the app: pantry check, scaling, and the assistant.