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Duck and Green Peas
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use a muslin bag for herbs and onion.
Presented as published in 1898. 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
151Calories
12 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein12 g
Carbohydrates25 g
Fiber8.9 g
Sugars9.7 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol4.8 mg
Sodium247 mg
Potassium624 mg
Calcium62 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus212 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K48 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate104 mcg
Choline52 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 188. The excerpt below is the record exactly as published.
Duck and Green Peas, — Truss the Duck for roasting, put the liver and a sliced onion inside it, but do not stuff it. Roast it for twenty minutes. Then put it in a stewpan with a pint of beef stock, four blanched sage leaves and a dessertspoonful of blanched mint, pepper and salt, and half an onion sliced. Simmer for a quarter of an hour, and skim off all the fat. Add a quart of shelled green peas
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