Mock Duck
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2788Calories
286 gProtein
40 gCarbs
157 gFat
Full nutrition (33 nutrients)
Calories2788 kcal
Protein286 g
Carbohydrates40 g
Fiber5.7 g
Sugars7.6 g
Total Fat157 g
Saturated Fat62 g
Monounsaturated Fat68 g
Polyunsaturated Fat6.1 g
Cholesterol993 mg
Sodium777 mg
Potassium5306 mg
Calcium325 mg
Iron25 mg
Magnesium349 mg
Phosphorus2837 mg
Zinc53 mg
Copper1.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K23 mcg
Vitamin B69 mg
Vitamin B1220 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)86 mg
Folate201 mcg
Choline1203 mg
Caffeine0 mg
Water1163 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 70. The excerpt below is the record exactly as published.
Mock Duck. — 3 pounds of round steak cut in a single piece. Make a deep slit in the middle from the side — fill with a potato and onion dressing as for duck; put strips of salt pork on top
Cook this with the app: pantry check, scaling, and the assistant.