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Caneton roti (Roast Duckling)
From The new century cookery book, 1901
Serves 1
Apple sauce is optional.
Presented as published in 1901. 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
226Calories
12 gProtein
11 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein12 g
Carbohydrates11 g
Fiber0.9 g
Sugars0.5 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.5 g
Cholesterol26 mg
Sodium1513 mg
Potassium244 mg
Calcium17 mg
Iron2.3 mg
Magnesium8.5 mg
Phosphorus106 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate8 mcg
Choline23 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 360. The excerpt below is the record exactly as published.
a good-sized duckling, singe it, remove the liver and heart, carefully wash and put again inside the bird. Truss neatly, put it on a baking-tin with a little dripping. Boast it in the' oven or in front of the fire for about forty minutes. Bemove the strings, dish up on a hot dish, pour the dripping 424 THE NEW CENTURY COOKERY BOOK from the tin, add about half a pint of stock or gravy, season with pepper and salt
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