Duck Salad
From Choice recipes, 1900
Presented as published in 1900. 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
6306Calories
17 gProtein
65 gCarbs
664 gFat
Full nutrition (34 nutrients)
Calories6306 kcal
Protein17 g
Carbohydrates65 g
Fiber0 g
Sugars5 g
Total Fat664 g
Saturated Fat103 g
Monounsaturated Fat148 g
Polyunsaturated Fat395 g
Omega-347 g
Cholesterol371 mg
Sodium7356 mg
Potassium4942 mg
Calcium903 mg
Iron1.9 mg
Magnesium205 mg
Phosphorus574 mg
Zinc3 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A141 mcg
Vitamin E29 mg
Vitamin K1440 mcg
Vitamin B61 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate44 mcg
Choline302 mg
Caffeine0 mg
Water1903 g
As published
This recipe was extracted from Choice recipes (1900), page 8. The excerpt below is the record exactly as published.
DUCK SALAD— Miss Annie Laughlin Cut cold roast duck into dices. To six pints allow four pints of diced celery and two pints mayonnaise, season duck with salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.