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Ducks (Wild)
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
24Calories
3 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein2.6 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.6 mg
Sodium9.8 mg
Potassium68 mg
Calcium7.9 mg
Iron0.5 mg
Magnesium4.4 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate5.9 mcg
Choline8 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.
DUCKS (WILD)— Mrs. L. A. Lancel. Ducks 17 min. Have oven very hot; put in ducks with small amount of water in the pan. Cook 17 min. -Split the meat away from the breast bone, and squeeze on it % lemon covered thickly with paprika
Cook this with the app: pantry check, scaling, and the assistant.