Duck Sauce

Name: Duck Sauce
Ingredients: Two tablespoonfuls of port wine; A small pinch of salt; Two tablespoonfuls of gravy; A very little anchovy and Harvey sauce; A little mustard; and Chili vinegar

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

64Calories

1 gProtein

6 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories64 kcal

Protein1.2 g

Carbohydrates5.6 g

Fiber0.1 g

Sugars0.4 g

Total Fat0.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol0.9 mg

Sodium8.2 mg

Potassium53 mg

Calcium4.3 mg

Iron0.3 mg

Magnesium3.5 mg

Phosphorus12 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate7.4 mcg

Choline1.9 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

DUCK SAUCE (Sir Alexander Gordon Cumming's) Ingredients Two tablespoonfuls of port wine. A small pinch of salt. Two tablespoonfuls of gravy. A very little anchovy and Harvey A little mustard and Chili vinegar

Cook this with the app: pantry check, scaling, and the assistant.