Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
8
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- sage
- salt
- pepper
Directions
1
Prepare the ducks exactly like chickens for the dressing, which should be seasoned with butter, sage and onions, as well as salt and pepper.
2
590 POULTRY.
3
Put them in a pot with some chopped onions, a little butter, and water enough to steam. Let them stew gently with the lid on, and then let the water evaporate and then brown them. Serve with green peas and jelly.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive