nut-freesoy-freefish-freeshellfish-free

Dressing for Ducks and Geese

Name: Dressing for Ducks and Geese
Yield: 1 servings
Ingredients: Two onions; two teacupfuls soaked and squeezed bread; eight sage leaves; one tablespoonful of butter; pepper; salt; one egg; a little piece of pork, minced

From Temperance cook book, 1887

Serves 1

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

510Calories

44 gProtein

32 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein44 g

Carbohydrates32 g

Fiber7.4 g

Sugars13 g

Total Fat34 g

Saturated Fat7.4 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol328 mg

Sodium177 mg

Potassium1156 mg

Calcium218 mg

Iron4.3 mg

Magnesium99 mg

Phosphorus542 mg

Zinc4.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D1.9 mcg

Vitamin C24 mg

Vitamin A100 mcg

Vitamin E1.3 mg

Vitamin K97 mcg

Vitamin B61.7 mg

Vitamin B121.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)10 mg

Folate98 mcg

Choline254 mg

Caffeine0 mg

Water426 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 29. The excerpt below is the record exactly as published.

DRESSING FOR DUCKS AND GEESE. Two onions, two teacupfuls soaked and squeezed bread, eight sage leaves, one tablespoonful of butter, pepper, salt, one egg, a little piece of pork, minced

Cook this with the app: pantry check, scaling, and the assistant.