dairy-freenut-freeegg-freesoy-free
Mock Duck
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
768Calories
51 gProtein
54 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein51 g
Carbohydrates54 g
Fiber7.7 g
Sugars5.4 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat9.2 g
Omega-30.9 g
Cholesterol164 mg
Sodium10303 mg
Potassium1153 mg
Calcium264 mg
Iron10 mg
Magnesium107 mg
Phosphorus639 mg
Zinc28 mg
Copper2 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E3.2 mg
Vitamin K86 mcg
Vitamin B61.4 mg
Vitamin B126.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate85 mcg
Choline214 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The new home cook book (1896), page 44. The excerpt below is the record exactly as published.
MOCK DUCK. Mrs. C. C. Stratton, Evanston. Take the round of beef steak, salt and pepper either side; prepare bread or crackers with oysters or without
Cook this with the app: pantry check, scaling, and the assistant.