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Duck Pie
From Consult me, 1902
Serves 3
Ensure the ducks are well cleaned and scalded.
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
789Calories
26 gProtein
162 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein26 g
Carbohydrates162 g
Fiber0.2 g
Sugars0 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium806 mg
Potassium341 mg
Calcium48 mg
Iron12 mg
Magnesium61 mg
Phosphorus261 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate339 mcg
Choline9 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 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 PIE. — Make a stiff paste crust ; clean well a couple of ducks ; scald them ; cut off the feet, pinions, neck, and head, all clean picked and scalded, with the gizzard, liver and hearts ; pick out all the fat of the in- side ; lay a crust all over the dish ; season the ducks with pepper and salt, inside and out ; lay them in the dish, and the giblets at each end, seasoned ; cover the meat with water
Cook this with the app: pantry check, scaling, and the assistant.