Baked Duck
From My mother's cook book, 1902
Serve with cold boiled hominy fried in butter and currant jelly.
Presented as published in 1902. 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
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 34. The excerpt below is the record exactly as published.
ne pair of canvass-back duck, one-quarter of a pound of butter, one teaspoonful of salt, one-half teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.