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Duck-and-Orange Salad
From Kirmess cook book, 1907
Serves 4
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
30Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.6 g
Carbohydrates5.4 g
Fiber1.1 g
Sugars4.2 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium4.6 mg
Potassium98 mg
Calcium19 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A6.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline7.1 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
DUOK-AND-OBANGE SALAD. Janet McKenzie Hill, Boston. Slice the oranges lengthwise; use twice as much duck
Cook this with the app: pantry check, scaling, and the assistant.