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Mock Duck
From The home cook book, 1905
Serves 1
Serve on a hot platter.
Presented as published in 1905. 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
377Calories
40 gProtein
38 gCarbs
8 gFat
Full nutrition (29 nutrients)
Calories377 kcal
Protein40 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat7.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.2 g
Cholesterol101 mg
Sodium607 mg
Potassium739 mg
Calcium159 mg
Iron17 mg
Magnesium56 mg
Phosphorus402 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water318 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 68. The excerpt below is the record exactly as published.
MOCK DUCK Split down its length a pork tenderloin. In the opening stuff a forcemeat such as you make for duck. Sew the opening together to inclose completely the stuffing, put in a dripping-pan, rub the meat with flour, salt, and pepper, add a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.