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Duck, to Stew with Peas
From Consult me, 1902
Serves 1
A flavorful dish with peas.
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
566Calories
43 gProtein
74 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein43 g
Carbohydrates74 g
Fiber20 g
Sugars17 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.4 g
Cholesterol53 mg
Sodium137 mg
Potassium1270 mg
Calcium176 mg
Iron9.9 mg
Magnesium133 mg
Phosphorus560 mg
Zinc9.5 mg
Copper1.1 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C120 mg
Vitamin A135 mcg
Vitamin E1.3 mg
Vitamin K145 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate331 mcg
Choline141 mg
Caffeine0 mg
Water679 g
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, to Stew with Peas. — Half roast the ducks. Then put them into a stew-pan with a pint of good gravy, a little mint, and 6 sage leaves chopped small, salt, &c., cover, and stew half an hour : boil a pint of green peas
Cook this with the app: pantry check, scaling, and the assistant.