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Mock Duck
From Boston Cooking-School cook book, 1896
Serves 4
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
814Calories
14 gProtein
0 gCarbs
84 gFat
Full nutrition (27 nutrients)
Calories814 kcal
Protein14 g
Carbohydrates0 g
Fiber0 g
Total Fat84 g
Saturated Fat31 g
Monounsaturated Fat40 g
Polyunsaturated Fat8.8 g
Cholesterol127 mg
Sodium810 mg
Potassium269 mg
Calcium13 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus246 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate7.3 mcg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 120. The excerpt below is the record exactly as published.
MOCK DUCK Order fore quarter of lamb dressed for Mock Duck. Cover parts representing head and tail with buttered paper. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed, thin slices of fat pork on meat
Cook this with the app: pantry check, scaling, and the assistant.