Roast Duck
From Purity flour cookbook, 1917
Presented as published in 1917. 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
552Calories
18 gProtein
92 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates92 g
Fiber7.7 g
Sugars13 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol11 mg
Sodium917 mg
Potassium470 mg
Calcium245 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus249 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate146 mcg
Choline33 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 55. The excerpt below is the record exactly as published.
ROAST DUCK Prepare a dressing of bread crumbs, 1 onion, season, with 1 teaspoon sage, salt and pepper. Rub duck outside and in with salt and do not stuff too full. Lay a piece of bacon on breast and bake in moderate oven 1 hour, if young. If old, parboil or steam until tender before roasting. STUFFING FOR DUCKS, No. 1 i pound onions. ^ cups bread crumb.s. 1 teaspoon sage. 1 duck
Cook this with the app: pantry check, scaling, and the assistant.