Mock Duck

Name: Mock Duck
Ingredients: 3 Ibs. round steak; 1 half loaf bread; 1 pint eastern oysters; 1 small onion; 3 medium-sized celery stalks; 1 teaspoon butter; 1 fourth teaspoon pepper; 2 large tablespoons butter; Salt to taste

From The Federation cook book, 1910

Oysters may be left out of this dressing if desired.

Presented as published in 1910. 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

3028Calories

315 gProtein

47 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories3028 kcal

Protein315 g

Carbohydrates47 g

Fiber3.4 g

Sugars11 g

Total Fat192 g

Saturated Fat64 g

Monounsaturated Fat69 g

Polyunsaturated Fat9.2 g

Omega-30.1 g

Cholesterol1265 mg

Sodium1453 mg

Potassium5809 mg

Calcium725 mg

Iron48 mg

Magnesium426 mg

Phosphorus3299 mg

Zinc248 mg

Copper16 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A65 mcg

Vitamin E9 mg

Vitamin K26 mcg

Vitamin B68.8 mg

Vitamin B1264 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)90 mg

Folate213 mcg

Choline1507 mg

Caffeine0 mg

Water1616 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 7. The excerpt below is the record exactly as published.

Mock Duck 3 Ibs. round steak 1 half loaf bread 1 pint eastern oysters 1 small onion 3 medium-sized celery stalks 1 teaspoon butter 1 fourth teaspoon pepper 2 large tablespoons butter Salt to taste

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