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Legs of Roast Duck a la Salmis
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for lunch or dinner.
Presented as published in 1918. 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
113Calories
7 gProtein
14 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein7.2 g
Carbohydrates14 g
Fiber2.1 g
Sugars4.9 g
Total Fat6.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol21 mg
Sodium110 mg
Potassium623 mg
Calcium30 mg
Iron2.5 mg
Magnesium41 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D15 mcg
Vitamin C4.8 mg
Vitamin A2.9 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate49 mcg
Choline32 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 320. The excerpt below is the record exactly as published.
Legs of Roast Duck ( Cuisses de Canard roti ) a la Salmis When roast duck is at hand, the legs and second joints can be used for the following meal as a delicious entree. Put in a pan with some stock, half pound peeled button mushrooms, about six shal¬ lots, pepper and salt to taste; let simmer slowly from half to three- quarters of an hour. Then put in a saucepan one tablespoon butter; add one heaping tablespoon flour, one cup of the liquid the duck cooked in, four tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.