dairy-freenut-freesoy-freefish-freeshellfish-free

Duck Sandwiches

Name: Duck Sandwiches
Yield: 1 servings
Ingredients: made of the smoked breasts of ducks cut in very thin slices; Cut hard-boiled eggs into thin rings; squeeze a little lemon juice over them; a sprinkle of salt and pepper; cover them with well-buttered slices of bread

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

240Calories

12 gProtein

30 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein12 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.8 g

Total Fat7.5 g

Saturated Fat2.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol187 mg

Sodium348 mg

Potassium133 mg

Calcium152 mg

Iron2.6 mg

Magnesium21 mg

Phosphorus154 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 122. The excerpt below is the record exactly as published.

DUCK SANDWICHES. These must be made of the smoked breasts of ducks cut in very thin slices. Cut hard-boiled eggs into thin rings, lay over the duck, squeeze a little lemon juice over them, a sprinkle of salt and pepper, and cover them with well-buttered slices of bread

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