Roast Duck
From Cookery for busy lives and small incomes, 1890
In cider counties boiled cider is often used as gravy.
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
672Calories
17 gProtein
136 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein17 g
Carbohydrates136 g
Fiber4.8 g
Sugars30 g
Total Fat5.4 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Cholesterol1.5 mg
Sodium2101 mg
Potassium563 mg
Calcium152 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate252 mcg
Choline22 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 1. The excerpt below is the record exactly as published.
Roast Duck Stuff it with sage and onion stuffing, and roast it nicely from three-quarters of an hour to an hour according to its size. Make a nice gravy for it (see gravies), and serve apple sauce with it. If more convenient, it may be baked. In cider counties boiled cider is often used as gravy
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