dinner
Roast Duck
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
783Calories
13 gProtein
115 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein13 g
Carbohydrates115 g
Fiber10 g
Sugars29 g
Total Fat32 g
Saturated Fat6.8 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat16 g
Omega-31.8 g
Cholesterol0 mg
Sodium877 mg
Potassium797 mg
Calcium245 mg
Iron5.7 mg
Magnesium66 mg
Phosphorus424 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K84 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate194 mcg
Choline39 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
Roast Duck. After the duck is drawn, wipe the in- side with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions
Cook this with the app: pantry check, scaling, and the assistant.