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Mock Duck
From How we cook in Tennessee .., 1906
Serves 1
None
Presented as published in 1906. 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
627Calories
46 gProtein
30 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein46 g
Carbohydrates30 g
Fiber4.4 g
Sugars4 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol176 mg
Sodium794 mg
Potassium1281 mg
Calcium118 mg
Iron4.1 mg
Magnesium76 mg
Phosphorus538 mg
Zinc8.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E1.4 mg
Vitamin K8.3 mcg
Vitamin B61.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate36 mcg
Choline209 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 21. The excerpt below is the record exactly as published.
Mock Duck. — Take a good round steak. Make a stuffing of mashed potatoes and onions, well seasoned with salt, pepper and butter. Place in the center of the steak, fold over and sew or tie. Place in a pan with some water and several lumps of butter. Place upon the top of the meat several slices of break- fast baco
Cook this with the app: pantry check, scaling, and the assistant.