gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled or Roasted Duck
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Onions, sage, and salt pork combine nicely with duck flavor.
Presented as published in 1907. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.4 g
Carbohydrates3.6 g
Fiber0.7 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium56 mg
Calcium10 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline2.3 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 112. The excerpt below is the record exactly as published.
Boiled or Roasted Duck A delicious flavor is imparted to boiled duck by boiling with it 1 large onion, 1 tablesp vinegar, and about i/^ teasp sage
Cook this with the app: pantry check, scaling, and the assistant.