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Cold Duck Stewed with Green Peas
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
76Calories
7 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein6.6 g
Carbohydrates11 g
Fiber6.2 g
Sugars2.9 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol20 mg
Sodium25 mg
Potassium194 mg
Calcium74 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus77 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate26 mcg
Choline23 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 196. The excerpt below is the record exactly as published.
COLD DUCK STEWED WITH GREEN PEAS.— Cut a cold roast duck into even sized pieces, season with a dash of cayenne pepper and salt, add the finely minced peel of J^ a lemon. Put into a stewpan and pour over ^ pt. of good gravy, and place it over a clear fire to become very hot, but do not let it boil. Boil a qt. of green peas
Cook this with the app: pantry check, scaling, and the assistant.