Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
197
Calories
2g
Protein
17g
Fat
10g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
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
- a pound of butter
- ten large onions
- two spoonsful of thick cream
Directions
1
Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a board to keep them a good colour, put them in a sauce pan with a quarter of a pound of butter and two spoonsful of thick cream; boil it a little, and pour it over the ducks.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg