Plain Duff
From Manual for army cooks, 1896
Sufficient for 22 men.
Presented as published in 1896. 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
8372Calories
250 gProtein
1771 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories8372 kcal
Protein250 g
Carbohydrates1771 g
Fiber7.2 g
Sugars0.2 g
Total Fat34 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11051 mg
Potassium3464 mg
Calcium563 mg
Iron130 mg
Magnesium654 mg
Phosphorus2494 mg
Zinc17 mg
Copper3.9 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.7 mcg
Vitamin E0.3 mg
Vitamin K46 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)21 mg
Riboflavin (B2)10 mg
Niacin (B3)153 mg
Folate3634 mcg
Choline3.2 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 77. The excerpt below is the record exactly as published.
PLAIN DUFF. (Stifiacientfor22men.) 5 pounds flour. 1 ounce salt. li pounds suet or fat. i ounce pepper. Water
Cook this with the app: pantry check, scaling, and the assistant.