Chafed Duck
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
860Calories
28 gProtein
171 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein28 g
Carbohydrates171 g
Fiber6 g
Sugars9.8 g
Total Fat7.2 g
Saturated Fat1.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium703 mg
Potassium709 mg
Calcium212 mg
Iron12 mg
Magnesium91 mg
Phosphorus327 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.9 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate324 mcg
Choline24 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 30. The excerpt below is the record exactly as published.
Chafed Duck. — Cut the ducks into six pieces each, wash each piece and roll in flour, sprinkle salt and pepper and a tiny bit of dry mustard over each, and then dip in a beaten egg and bread- crumbs, and fry in butter to a nice brown. Slice some small tomatoes and fry in the same dish with the ducks. Put the pieces of duck in the centre of a heated dish, and place the tomatoes around them. Meanwhile cook some French peas, and make a border around the tomatoes. Scatter chopped parsley
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