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Cold Duck Warmed with Olive Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
407Calories
16 gProtein
22 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein16 g
Carbohydrates22 g
Fiber8.9 g
Sugars1.5 g
Total Fat31 g
Saturated Fat1.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol0 mg
Sodium2281 mg
Potassium686 mg
Calcium181 mg
Iron6.9 mg
Magnesium51 mg
Phosphorus185 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A286 mcg
Vitamin E6.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate59 mcg
Choline17 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 294. The excerpt below is the record exactly as published.
Cold Duck Warmed with Olive Sauce. Use a pint of meat, half a pint of brown sauce, one dozen stoned olives, one table-spoonful of lemon juice, and a grain of cayenne
Cook this with the app: pantry check, scaling, and the assistant.