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Gravy for Ducks
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint and a half of gravy.
Presented as published in 1892. 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
21Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates4.8 g
Fiber1 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1618 mg
Potassium69 mg
Calcium20 mg
Iron0.4 mg
Magnesium7.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.8 mcg
Choline1.9 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 639. The excerpt below is the record exactly as published.
Gravy for Ducks. — Put the giblets into a stewpan with a large onion, two or three sage-leaves, a salt-spoonful of salt, half a salt- spoonful of pepper, and two pints of stock. Simmer gently for two hours. Strain the gravy, thicken it with a table-spoonful of flour
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