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Peanut Stuffing for Ducks
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
154Calories
7 gProtein
4 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein7.2 g
Carbohydrates3.9 g
Fiber2.4 g
Sugars1.1 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium1.5 mg
Potassium186 mg
Calcium16 mg
Iron0.4 mg
Magnesium45 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)3.5 mg
Folate31 mcg
Choline14 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 196. The excerpt below is the record exactly as published.
PEANUT STUFFING FOR DUCKS.— Prepare the ducks for roasting and make a stuffing of bread crumbs seasoned with but- ter, pepper and salt. Chop a cup of roasted and shelled peanuts
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