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Ducks
From The white ribbon cook book, 1894
Serves 4
This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have.
Presented as published in 1894. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.4 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol4.8 mg
Sodium4.6 mg
Potassium17 mg
Calcium0.7 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.6 mcg
Choline3.4 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.
Ducks — Prepare as many ducks as you wish for a meal and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.