Wild Duck Gourmet
From The new practical cookery guide, 1913
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
241Calories
6 gProtein
66 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories241 kcal
Protein6.1 g
Carbohydrates66 g
Fiber16 g
Sugars40 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5 mg
Potassium994 mg
Calcium209 mg
Iron1.9 mg
Magnesium56 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C323 mg
Vitamin A42 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate135 mcg
Choline43 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 128. The excerpt below is the record exactly as published.
sliced oranges. A V Anglaise — Roasted, served with port wine sauce and orange salad. Bigarade — Roasted and served with quarters of oranges and bigarade sauce, or made into a salmi and served with quarters of oranges and bigarade sauce. Gourmet — Split and grilled, served in croute, garnished with sliced oranges and lemon, water- cress, York sauce
Cook this with the app: pantry check, scaling, and the assistant.