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Roast Duck
From The century cook book, 1894
Serves 4
A nice stuffing for duck is made of mashed potatoes, seasoned with salt, butter, and chopped onion.
Presented as published in 1894. 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
33Calories
2 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.8 g
Carbohydrates4.8 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol4.9 mg
Sodium92 mg
Potassium32 mg
Calcium6.8 mg
Iron0.4 mg
Magnesium3.7 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline4.3 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 38. The excerpt below is the record exactly as published.
Roast Duck. f Roast duck as direct e d for Goose Ready for Cooking, chicken. A nice stuffing
Cook this with the app: pantry check, scaling, and the assistant.