Mock Duck and Apple Sauce
From The victory cookery book, 1918
Presented as published in 1918. 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
999Calories
33 gProtein
184 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein33 g
Carbohydrates184 g
Fiber7.3 g
Sugars19 g
Total Fat13 g
Saturated Fat3.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol188 mg
Sodium3246 mg
Potassium646 mg
Calcium251 mg
Iron10 mg
Magnesium101 mg
Phosphorus434 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.4 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate427 mcg
Choline180 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 30. The excerpt below is the record exactly as published.
Mock Duck and Apple Sauce Materials.—4 slices of lean mutton weigh- ing 8 oz. each, stuffing as for duck (sage and — onions), little salt and pepper, 1 egg, fresh — or dried, or } oz. flour, a few thickly cut — slices of fat bacon, gravy
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