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Canetons a la Duclair
From The new century cookery book, 1901
Serves 1
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
261Calories
9 gProtein
13 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein8.7 g
Carbohydrates13 g
Fiber3.7 g
Sugars8.7 g
Total Fat20 g
Saturated Fat6.7 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.8 g
Cholesterol38 mg
Sodium58 mg
Potassium832 mg
Calcium40 mg
Iron3.6 mg
Magnesium44 mg
Phosphorus136 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A79 mcg
Vitamin E3.9 mg
Vitamin K9.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate29 mcg
Choline40 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 271. The excerpt below is the record exactly as published.
Canetons a la Duclair. — Roast ducklings stuffed with the hearts and livers, finely chopped shallots, parsley and seasoning
Cook this with the app: pantry check, scaling, and the assistant.