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Widgeon, Housewife's Style
From Practical household cookery, 1891
Serves 1
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
664Calories
4 gProtein
111 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein4.1 g
Carbohydrates111 g
Fiber5.2 g
Sugars63 g
Total Fat4.9 g
Saturated Fat1.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Cholesterol1.8 mg
Sodium379 mg
Potassium569 mg
Calcium78 mg
Iron2.7 mg
Magnesium56 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A2.8 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate42 mcg
Choline35 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 149. The excerpt below is the record exactly as published.
aDGEON, HOUSEWIFE'S STYLE. Roast two widgeon. When done, cut them in small joints and put in a stewpan with a quarter of a pound of red-currant jelly, half a pint of port, and the juice of a lemon ; season with salt and cayenne pepper ; simmer with the pan partly covered for seven minutes ; then dish up, pour the sauce over, garnish with crodtons
Cook this with the app: pantry check, scaling, and the assistant.