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Roast Duck
From Magnet users cook book, 1920
Serves 4
Submitted by Mrs. G. A. Austin, Cayuga, Ont.
Presented as published in 1920. 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
32Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.8 g
Carbohydrates5.5 g
Fiber1 g
Sugars2.4 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium6.9 mg
Potassium102 mg
Calcium17 mg
Iron0.3 mg
Magnesium7.6 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline6.9 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 16. The excerpt below is the record exactly as published.
ROAST DUCK. Prepare a dressing of bread crumbs, 1 onion, season With 1 teaspoon of sage, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.