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Duck, Boiled
From Consult me, 1902
Serves 4
An excellent dish, fit for a monarch.
Presented as published in 1902. 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
61Calories
4 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein3.8 g
Carbohydrates7.6 g
Fiber0.8 g
Sugars1.7 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.6 mg
Sodium17 mg
Potassium131 mg
Calcium14 mg
Iron0.7 mg
Magnesium7.1 mg
Phosphorus43 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline9.9 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 201. The excerpt below is the record exactly as published.
DUCK, Boiled. — A duck boiled and smothered in onions, is an excellent dish, and fit for a monarch. Boil 25 minutes. The onions should be twice boiled before being made into a sauce. Serve them as follows : — To the onion sauce add chopped parsley, a cupful of good gravy, a spoonful of lemon juice, and a wine glassful of port wine
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