Photo: K8
Estimated Nutrition (whole recipe, rough)
69
Calories
1g
Protein
0g
Fat
11g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 spoonful of wine
- one onion
- half pint
Directions
1
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
2
When the ducks are dressed, put in them a small onion, pepper, salt and a spoonful of wine. If fire is good they will roast in twenty minutes. Make gravy of necks and gizzards, a spoonful of wine, half an anchovy, a blade or two of mace, one onion and a little cayenne pepper. Boil until reduced to a half pint. Strain and pour over ducks. Serve with an onion sauce. Garnish dish with pieces of bread, cut in small pieces and browned.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg