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Roast Duckling aux Pommes Rissole
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
427Calories
11 gProtein
77 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein11 g
Carbohydrates77 g
Fiber6.6 g
Sugars39 g
Total Fat15 g
Saturated Fat3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol118 mg
Sodium355 mg
Potassium469 mg
Calcium112 mg
Iron3 mg
Magnesium38 mg
Phosphorus178 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C15 mg
Vitamin A53 mcg
Vitamin E0.6 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate59 mcg
Choline96 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 139. The excerpt below is the record exactly as published.
_ROAST DUCKLINO AUX POMMES RISSOLI. Mode. — Roast the duckling a nice brown, and make small rissoles about the size and shape of a cork of four apples put through a sausage machine with two or three leaves of sage ; mix them with about three ounces of breadcrumbs, pepper and salt, a tablespoonful of butter and one egg
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