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Pomeranian Sauce for Wild Ducks
From The thorough good cook, 1895
Serves 4
Best served fresh with the duck.
Presented as published in 1895. 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
75Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein3 g
Carbohydrates14 g
Fiber2.2 g
Sugars7.8 g
Total Fat1.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium374 mg
Potassium197 mg
Calcium42 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus38 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline11 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 16. The excerpt below is the record exactly as published.
omer- anian sauce for w^ild ducks, which is made thus : — Boil the peel of two Seville oranges until soft. Drain and cut this into thin strips, put them in a saucepan with a glass of old hock and a cup of clear grav}'', without any flavour of spice ; squeeze in the juice of the oranges ; add a little cayenne pepper, and, if not quite acid enough, a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.