Duck and Currant Jelly
From 365 breakfast dishes, 1901
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
As published
This recipe was extracted from 365 breakfast dishes (1901), page 15. The excerpt below is the record exactly as published.
Duck and Currant Jelly. Cut cold roast duck into small pieces ; put them into a saucepan, with a tablespoonful of butter ; let it simmer until very hot ; add 2 tablespoonfuls of jelly and a ]4 teaspoonful of mixed mustard
Cook this with the app: pantry check, scaling, and the assistant.