Mock Duck
From Foods that will win the war, 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
2670Calories
99 gProtein
519 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories2670 kcal
Protein99 g
Carbohydrates519 g
Fiber66 g
Sugars7.6 g
Total Fat22 g
Saturated Fat1.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol0 mg
Sodium4186 mg
Potassium2376 mg
Calcium710 mg
Iron57 mg
Magnesium787 mg
Phosphorus2068 mg
Zinc19 mg
Copper2.7 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A2.9 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B61.7 mg
Vitamin B120.3 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)43 mg
Folate438 mcg
Choline28 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 16. The excerpt below is the record exactly as published.
MOCK DUCK 1 flank steak 1 tablespoon onion juice 1 teaspoon salt 1 tablespoon chopped parsley 1 teaspoon pepper + teaspoon poultry seasoning 1 teaspoon Worcestershire 1 pint boiling water sauce 4 cup of whole wheat flour 1 cup breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.