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Salmis de Canetons
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
904Calories
34 gProtein
62 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories904 kcal
Protein34 g
Carbohydrates62 g
Fiber3.6 g
Sugars43 g
Total Fat69 g
Saturated Fat6.6 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat2.5 g
Cholesterol69 mg
Sodium2392 mg
Potassium1430 mg
Calcium72 mg
Iron3.6 mg
Magnesium76 mg
Phosphorus409 mg
Zinc3.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C50 mg
Vitamin A25 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate95 mcg
Choline17 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 272. The excerpt below is the record exactly as published.
Salmis de Canetons d la Verjus. — Ducklings stewed in a thin brown sauce. A well flavoured Espagnole sauce (No. 236), blanched green grapes, and a little red currant jelly, are added as a garnish. The sauce is finished with a little fresh butter
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