gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Duck Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 3s. to 4s.
Presented as published in 1892. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.3 kcal
Protein1.2 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium22 mg
Potassium28 mg
Calcium1.2 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.9 mcg
Choline3.7 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 472. The excerpt below is the record exactly as published.
Duck Boiled.—" A duck boiled is a duck spoiled," is an old proverb, but had the originator lived in the north of Wales it never would ^ave been uttered. There they boil ducks often and well, but they salt them first, and serve them smothered with onion sauce
Cook this with the app: pantry check, scaling, and the assistant.