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Duck and Green Peas
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. A. Ament.
Presented as published in 1917. 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
530Calories
25 gProtein
38 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein25 g
Carbohydrates38 g
Fiber12 g
Sugars16 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30.2 g
Cholesterol55 mg
Sodium805 mg
Potassium862 mg
Calcium69 mg
Iron3.6 mg
Magnesium85 mg
Phosphorus391 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C81 mg
Vitamin A83 mcg
Vitamin E0.6 mg
Vitamin K48 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate143 mcg
Choline109 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 85. The excerpt below is the record exactly as published.
DUCK AND GREEN PEAS. Cut the rind from half a pound of lean bacon. Divide it into pieces two inches square and fry a light brown with butter. Dredge in a little flour, and stir three minutes. Add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt and pepper. The duck should be previously fried or roasted for ten minutes then put into the stew-pan with the gravy and stewed slowly for an hour and a quarter or till tender. Meanwhile stew a quart of peas
Cook this with the app: pantry check, scaling, and the assistant.