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Duckling
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
19Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.7 g
Carbohydrates2.3 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5 mg
Sodium2441 mg
Potassium67 mg
Calcium16 mg
Iron0.5 mg
Magnesium6.9 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.5 mcg
Choline4.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 316. The excerpt below is the record exactly as published.
Duckling POULTRY Goose, Roast and emptied, the feet scalded, skinned, and twisted round on the back of the bird ; head, neck, and pinions cut off , the latter at the first joint, and all skewered firmly to give the breast a nice, plump appearance. Stuffing as preferred. (See Force-meats and Stuff- ings.) Sift a little flour over it. Serve with a good brown gravy in the dish, and apple sauce in a tureen. Time:, ducks, three-quarters of an hour to an hour ; ducklings, twenty- five to thirty-five minutes. Duckling. — Cut off the head and feet of a fat young duck. Singe and draw. Reserve the liver. Split the skin at the back of the neck, which cut very short. Dip a clean towel in cold water, and wipe the prepared duck inside and out. Dust inside with one salt-spoonful of salt and one of pepper. Fold the skin back from the slit that has been made in the neck, wash, and put the liver inside. Truss the legs with a truss- ing-needle close to the body, fold the wings on the back, and dust all over one salt-spoonful of salt and half as much pepper. Butter a baking -pan well. Place the duck in it, with two table - spoonfuls of br
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