Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sauce, for Ducks
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
53Calories
2 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein2.3 g
Carbohydrates13 g
Fiber4.6 g
Sugars1.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.4 mg
Sodium4856 mg
Potassium246 mg
Calcium72 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3.9 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline4.8 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 439. The excerpt below is the record exactly as published.
SAUCE, for Ducks. — Serve a rich gravy in the dish ; cut the breast into slices, but don’t take them off ; cut a lemon, and put peppier and salt on it
Cook this with the app: pantry check, scaling, and the assistant.