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Duck and Orange Salad
From The Times cook book, no. 2, 1905
Serves 4
Suitable for luncheon party or chafing dish supper.
Presented as published in 1905. 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
91Calories
3 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein3.2 g
Carbohydrates21 g
Fiber4.8 g
Sugars13 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.8 mg
Sodium171 mg
Potassium397 mg
Calcium92 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline15 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 45. The excerpt below is the record exactly as published.
DUCK AND ORANGE SALAD. Helen M. Magee, 122 North Johnson street.— Arrange a bed of chicory or celery leaves, with celery stalks sliced into one-quarter-inch pieces on a salad dish, and lay slices of cold roast duck down the center. On each side arrange slices of sour orange peeled. Garnish the ends of the dish, (but not on the saiad) with shreds of orange peel. For three oranges and a pint of duck mix one-quarter teaspoon- fu] salt, dash of pepper and one-half cup oil
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