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Canvas-Back Duck
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.6 mg
Sodium9.3 mg
Potassium34 mg
Calcium1.4 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.1 mcg
Choline6.7 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 58. The excerpt below is the record exactly as published.
CANVAS-BACK DUCK. The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery ; and the de- licious flavor is best preserved when roasted quickly with a hot fire. After PO UL TP T ANP GAME. 95 dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing ; place it in a dripping- pan, put it in the oven, basting often, and roast it half an hour. It is gen- erally preferred a little underdone. Place it when done on a hot dish, season well with salt
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