Stewed Duck
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
252Calories
13 gProtein
44 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein13 g
Carbohydrates44 g
Fiber6.7 g
Sugars13 g
Total Fat6.2 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Cholesterol7.1 mg
Sodium55 mg
Potassium656 mg
Calcium114 mg
Iron3 mg
Magnesium44 mg
Phosphorus161 mg
Zinc3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A8.9 mcg
Vitamin E0.3 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate121 mcg
Choline34 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.
Stewed Duck. Cut a duck into joints and fry a light brown in butter. Put them in a stewpan with half a pint of gravy, a couple of large onions, a little salt, parsley, two sage leaves, and a sprig of marjoram. Cover and stew till tender. Remove the onions and herbs, add a little pepper ; skim ; mix a little flour into the gravy
Cook this with the app: pantry check, scaling, and the assistant.