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Duck and Orange Salad
From Around-the-world cook book, 1913
Serves 2
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 Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.
DUCK AND ORANGE SALAD Cut cold roast duck in dice, arrange on lettuce leaves, with thin slices of orange. Use French dressing
Cook this with the app: pantry check, scaling, and the assistant.