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Orange Sauce for Duck

Name: Orange Sauce for Duck
Yield: 2 servings
Cuisine: French
Ingredients: a quarter of a pound of red currant jelly; a glass of burgundy or port; the juice of two Seville oranges; the juice of one lemon; the zest or peel of one orange; one small lump of sugar

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Serve cold, sufficient for one duck.

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

389Calories

4 gProtein

102 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories389 kcal

Protein3.6 g

Carbohydrates102 g

Fiber15 g

Sugars58 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium23 mg

Potassium589 mg

Calcium239 mg

Iron1.4 mg

Magnesium47 mg

Phosphorus72 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C256 mg

Vitamin A41 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate95 mcg

Choline24 mg

Caffeine0 mg

Water281 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 90. The excerpt below is the record exactly as published.

ange Sauce for a Duck, either wild or tame. — This sauce must be served cold, and the quantity is sufficient for one duck. Take a quarter of a pound of red currant jelly, a glass of burgundy or port, the juice of two Seville oranges and of one lemon, and the zest or peel of one orange grated, with one small lump of sugar

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