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Mousse of Wild Duck a la Baltimorienne
From The Swedish, French, American cook book, 1918
Serves 1
Entree for luncheon or dinner.
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
462Calories
56 gProtein
3 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein56 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.4 g
Total Fat24 g
Saturated Fat8.6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol554 mg
Sodium317 mg
Potassium779 mg
Calcium82 mg
Iron7.4 mg
Magnesium57 mg
Phosphorus678 mg
Zinc5.8 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A217 mcg
Vitamin E2.7 mg
Vitamin K6.9 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate106 mcg
Choline421 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 332. The excerpt below is the record exactly as published.
Mousse of Wild Duck a la Baltimorienne Mousse de Canard sauvage a la Baltimorienne When cooked duck is at hand, pass through machine about six times, measure it by the cup; add to each cup three tablespoons THE SWEDISH, FRENCH, cream sauce, whites of two eggs; flavor with sherry, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.