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Duck Pie
From Cookery for every household, 1914
Serves 1
A little sage and onion stuffing may be mixed with the duck joints.
Presented as published in 1914. 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
745Calories
19 gProtein
90 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein19 g
Carbohydrates90 g
Fiber16 g
Sugars0.1 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.4 g
Cholesterol44 mg
Sodium1309 mg
Potassium1944 mg
Calcium222 mg
Iron29 mg
Magnesium147 mg
Phosphorus314 mg
Zinc2.6 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0.7 mcg
Vitamin C26 mg
Vitamin A8.4 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B61.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate72 mcg
Choline26 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 542. The excerpt below is the record exactly as published.
Duck Pie 1 duck. 2 table-sps. chopped onion. 2 table-sps. dripping or bacon fat. (P&t6 de Canard) 1 tea-sp. powdered sage. Salt, pepper. 3 or 4 parboiled potatoes Rough-pufl pastry
Cook this with the app: pantry check, scaling, and the assistant.