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Ducks (Boiled)
From Recipes for the million, 1891
Serves 1
Some cooks add a little walnut ketchup to the sauce.
Presented as published in 1891. 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
390Calories
12 gProtein
66 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein12 g
Carbohydrates66 g
Fiber4.1 g
Sugars5.4 g
Total Fat9.7 g
Saturated Fat3.3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol2.9 mg
Sodium6486 mg
Potassium689 mg
Calcium148 mg
Iron3 mg
Magnesium55 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A39 mcg
Vitamin E2.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate46 mcg
Choline15 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Recipes for the million (1891), page 60. The excerpt below is the record exactly as published.
DUCKS (BOILED). — Boil the bird for about half an hour in plain water with just a pinch of salt. When ready for table, pour upon it a good quantity of onion sauce, to which has been added a cupful of rich brown gravy and a spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.