vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Teal
From The new practical housekeeping, 1890
Serves 1
The jelly dressing may be omitted.
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
535Calories
0 gProtein
141 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein0.3 g
Carbohydrates141 g
Fiber2 g
Sugars103 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium62 mg
Potassium111 mg
Calcium16 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline21 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 279. The excerpt below is the record exactly as published.
Roast Teat — Choose fat plump birds, after frost has set in, as they are generally better flavored. Skin, draw, and roast in oven in a little butter and water if needed ; serve with a brown or orange gravy and garnish with sliced lemon. For Fried TeaL cut up, ^ y in pan, turning to brown both sides, and when done add season- ing and half cup currant jelly
Cook this with the app: pantry check, scaling, and the assistant.