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Duck with Ham a la Salmis (Salmis de Canard au Jambon)
From The Swedish, French, American cook book, 1918
Serves 4
Can be served inside a bread or noodle border.
Presented as published in 1918. 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
39Calories
0 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.4 g
Carbohydrates3.9 g
Fiber0 g
Sugars0 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium5.7 mg
Potassium7.7 mg
Calcium6.5 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus4.9 mg
Zinc0 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
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 319. The excerpt below is the record exactly as published.
Duck with Ham a la Salmis (Salmis de Canard au Jambon) When duck has been used for the dinner before this makes a delicious dish. Secure some well-cured ham; cut it and duck in pieces; put on stove with two cups mushroom juice, three cups water, half cup claret, a little sherry, onions, pepper and salt; cook until tender. Put one tablespoon butter in a saucepan; add two tablespoons flour and three cups stock
Cook this with the app: pantry check, scaling, and the assistant.