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Duck, Gravy for
From Cassell's dictionary of cookery, 1892
Serves 4
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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates4.3 g
Fiber0.9 g
Sugars1.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium105 mg
Potassium74 mg
Calcium17 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.5 mcg
Choline2.8 mg
Caffeine0 mg
Water154 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 473. The excerpt below is the record exactly as published.
Duck, Gravy for-. — Boil the giblets (omitting the liver ) in a pint of water for an hour, adding to them a small onion chopped, and salt and pepper to taste. Strain, colour with a little browning, and stir up with a tea- spoonful of coratch, and the same of mushroom ketchup
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