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Friars' Duck Soup
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Frank Ferguson, Franklin, IL.
Presented as published in 1912. 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
375Calories
26 gProtein
3 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein26 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.7 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol770 mg
Sodium355 mg
Potassium316 mg
Calcium128 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.
FRIARS' DUCK SOUP.— Have some good, clear consomme, well seasoned and boiling, beat 4 yolks of eggs with 1 pt. cream
Cook this with the app: pantry check, scaling, and the assistant.