Ducks with Puree of Peas

Name: Ducks with Puree of Peas
Ingredients: two ducks; a quart of peas; a little butter; a little salt; a pinch of sugar

From French dishes for American tables, 1886

Presented as published in 1886. 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

470Calories

31 gProtein

84 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein31 g

Carbohydrates84 g

Fiber33 g

Sugars33 g

Total Fat13 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol31 mg

Sodium30 mg

Potassium1418 mg

Calcium147 mg

Iron8.5 mg

Magnesium192 mg

Phosphorus629 mg

Zinc7.2 mg

Copper1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C232 mg

Vitamin A220 mcg

Vitamin E0.8 mg

Vitamin K144 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate377 mcg

Choline165 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 51. The excerpt below is the record exactly as published.

Ducks with Puree of Peas. Clean, pre- pare, and cook two ducks as the foregoing. Boil a quart of peas, put them through a sieve, then heat them in a saucepan with a little butter, salt, and a pinch of sugar, and serve, with your ducks, on a sep- arate dish. 297. Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a lit- tle salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoon- ful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat. 298. Braised Goose, Celery Sauce. Pre- ENTREES. "3 pare a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt

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