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Broiled Wild Duck
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
606Calories
9 gProtein
124 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein9.4 g
Carbohydrates124 g
Fiber2 g
Sugars87 g
Total Fat19 g
Saturated Fat2.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Cholesterol71 mg
Sodium87 mg
Potassium266 mg
Calcium40 mg
Iron3 mg
Magnesium17 mg
Phosphorus121 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 270. The excerpt below is the record exactly as published.
Broiled Wild Duck, — Carefully pluck a pair of ducks, singe, wipe them with a wet towel, split down the back, and remove the entrails without breaking ; put the birds between the bars of a but- tered gridiron, place the inside to the fire, and broil them until brown ; then brown the outside, season with salt and cayenne, put a very little butter over the birds, and serve with orange salad or jelly. For Baked Wild Duck prepare in same manner and bake in hot oven till tender, placed in a aripping pan with a little butter
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