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Roast Duck
From Atlanta women's club cook book, 1921
Serves 4
Duck requires more cooking than turkey or chicken.
Presented as published in 1921. 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
335Calories
11 gProtein
62 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein11 g
Carbohydrates62 g
Fiber4.3 g
Sugars6.6 g
Total Fat4.3 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium594 mg
Potassium216 mg
Calcium159 mg
Iron4 mg
Magnesium39 mg
Phosphorus145 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate94 mcg
Choline14 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 78. The excerpt below is the record exactly as published.
ROAST DUCK. Prepare duck for roasting and use the following plain filling. 3 cups bread crumbs. Salt and pepper to taste. 1/2 t-spoon each of thyme and 1 onion
Cook this with the app: pantry check, scaling, and the assistant.