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Duck Sauce
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
47Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein0.4 g
Carbohydrates13 g
Fiber0.4 g
Sugars10 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2595 mg
Potassium115 mg
Calcium7 mg
Iron0.2 mg
Magnesium6 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.6 mcg
Choline3 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
One salt -spoonful of salt, half to three-quarters of a teaspoonful of Cayenne pepper, one dessert-spoonful of lemon juice, one ditto of pounded sugar, one ditto of catsup, two ditto of Harvey's Sauce, three ditto of port- win
Cook this with the app: pantry check, scaling, and the assistant.