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Sauce for Wild Duck
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
229Calories
12 gProtein
30 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein12 g
Carbohydrates30 g
Fiber7.6 g
Sugars3.1 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol7.1 mg
Sodium51 mg
Potassium741 mg
Calcium54 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus151 mg
Zinc3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A520 mcg
Vitamin E7.6 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate89 mcg
Choline30 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 43. The excerpt below is the record exactly as published.
Sauce for Wild Duck. Put some good gravy into a saucepan and add the juice of a lemon, a wineglass of Port, and a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.