gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Duck, Canvasback
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with currant jelly and garnish with lemon.
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
113Calories
2 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein1.9 g
Carbohydrates31 g
Fiber4.8 g
Sugars15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7010 mg
Potassium245 mg
Calcium63 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A2.9 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 207. The excerpt below is the record exactly as published.
Duck, Canvasback GAME Partridges, Broiled Duck, Canvasback. — After picking and singeing, draw carefully. Do not wash either inside or outside, but wipe with a cloth, truss, and sprin- kle salt and pepper inside. Put a little water in the pan and place in a very hot oven, and baste frequently. Eighteen or twenty minutes is the usual limit for the roasting. Serve with currant jelly. Garnish with sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.