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Canvas-Back Ducks
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 174. The excerpt below is the record exactly as published.
CANVAS-BACE DUCKS Roast the ducks for twenty -minutes; serve whole; carve them at the table; lay them in the chafing dish with red pepper, salt, a large piece of butter, half a glass of currant jelly and an equal quantity of grape juice
Cook this with the app: pantry check, scaling, and the assistant.