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Stewed Duck
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
51Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein2.6 g
Carbohydrates9.4 g
Fiber1.7 g
Sugars4.2 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium10 mg
Potassium169 mg
Calcium24 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline11 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 44. The excerpt below is the record exactly as published.
Stewed Duck. 1 Duck, 2 Onions, Sage, Thyme, Butter, Flour, Pepper, Salt, Beef Gravy
Cook this with the app: pantry check, scaling, and the assistant.