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Hashed Wild Duck
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
178Calories
5 gProtein
29 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein5.2 g
Carbohydrates29 g
Fiber1 g
Sugars0.3 g
Total Fat4.6 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.2 g
Cholesterol1.4 mg
Sodium2323 mg
Potassium133 mg
Calcium64 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline0.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 270. The excerpt below is the record exactly as published.
Hashed Wild Duck. — Cut remains cold roast duck into neat joints, put them into a stewpan with one pint good brown gravy, two tablespoons bread-crumbs, salt, cayenne, and mixed spices to taste and a tablespoon lemon or Seville orange juice
Cook this with the app: pantry check, scaling, and the assistant.