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Duck with Cranberry Jelly
From The Times cook book, no. 2, 1905
Serves 3
Jelly keeps a long time and jells quickly.
Presented as published in 1905. 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
758Calories
7 gProtein
183 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories758 kcal
Protein7.3 g
Carbohydrates183 g
Fiber8.5 g
Sugars144 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol6.4 mg
Sodium278 mg
Potassium254 mg
Calcium86 mg
Iron2.5 mg
Magnesium30 mg
Phosphorus98 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A7.8 mcg
Vitamin E2.6 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate43 mcg
Choline20 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 147. The excerpt below is the record exactly as published.
DUCK WITH CRANBERRY JELLY. Mary Stone Welch, San Diego, Cal.— Wash duck in strong salt and water; stuff with bread crumbs, chopped onion, season well. Do not make too wet; do not pack stuffing. If duck is old, steam until tender, then roast, basting with butter and water. If young, cover in oven until tender, then brown. One quart cranberries, one pint sugart one-half pint water
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