Duck (Hashed)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
451Calories
2 gProtein
45 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein2.2 g
Carbohydrates45 g
Fiber2.7 g
Sugars9.4 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol66 mg
Sodium46 mg
Potassium476 mg
Calcium75 mg
Iron1 mg
Magnesium44 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate30 mcg
Choline9.6 mg
Caffeine0 mg
Water805 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 22. The excerpt below is the record exactly as published.
DUCK (HASHED)— DUMPLINGS (GERMAN MILK). DUCK (HASHED). Ingredients. Remains of Cold Roast Duck. Thickening of Butter and Floor. Rather more than a pint of weak Stock Salt and Cayenne to taste. or Water. i teaspoon of minced Lemon- PeeU I Onion. Dessertspoonful of Lemon Juice. I oz. Butter. J glass Port Wine
Cook this with the app: pantry check, scaling, and the assistant.