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Ducks, Wild, Salmi of

Name: Ducks, Wild, Salmi of
Yield: 3 servings
Ingredients: Roast two wild ducks; two onions; four cloves; one faggot; half a bottle of claret; four shallots; the bones and trimmings; a pint and a half of espagnole sauce

From The housewife's referee, 1898

Serves 3

Presented as published in 1898. 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

605Calories

33 gProtein

27 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein33 g

Carbohydrates27 g

Fiber7.9 g

Sugars5.4 g

Total Fat41 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol20 mg

Sodium2414 mg

Potassium1169 mg

Calcium115 mg

Iron4 mg

Magnesium87 mg

Phosphorus381 mg

Zinc3.5 mg

Copper0.5 mg

Manganese4.6 mg

Vitamin D1.2 mcg

Vitamin C50 mg

Vitamin A6.5 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B61.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate117 mcg

Choline17 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 94. The excerpt below is the record exactly as published.

Ducks, Wild, Salmi of. — Eoast two wild ducks, and when they are cold, cut them up ; take off the skin, trim the pieces, and put them in a glazing stewpan. Put in another stewpan two onions, four cloves, one faggot, half a bottle of claret, four shallots, the bones and trimmings ; reduce the wine, and pour in a pint and a half of espagnole sauce ; simmer for twenty minutes

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