Duck in a Chemise (Canard en Chemise)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.1 kcal
Protein0.3 g
Carbohydrates1.6 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium41 mg
Potassium128 mg
Calcium24 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K66 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline0.5 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 142. The excerpt below is the record exactly as published.
DUCK IN A CHEMISE (Canard en Chemise) 1 tender duck 2 sprigs parsley Salt and pepper Pastry dough 1 sprig celery Pate de foie gras
Cook this with the app: pantry check, scaling, and the assistant.