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Salmi of Duck
From Miss Parloa's kitchen companion, 1887
Serves 11
Serves 10-12 persons.
Presented as published in 1887. 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
245Calories
9 gProtein
39 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein8.7 g
Carbohydrates39 g
Fiber3.2 g
Sugars4.1 g
Total Fat5.8 g
Saturated Fat1.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol4.1 mg
Sodium1136 mg
Potassium297 mg
Calcium186 mg
Iron5.3 mg
Magnesium31 mg
Phosphorus115 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate9.2 mcg
Choline8.1 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 193. The excerpt below is the record exactly as published.
Salmi of Duck. Use two cold roast ducks, a can of mushrooms, eigh- teen stoned olives, one pint of Spanish sauce, half a pint of clear stock, one gill of sherry, a table-spoonful of lemon juice, a teaspoonful of salt, a little cayenne, and twelve pieces of bread of triangular shape fried in butter
Cook this with the app: pantry check, scaling, and the assistant.