Roast Duck

Name: Roast Duck
Ingredients: i duck; 2 oz. white fat; lb. breadcrumbs; 3 onions; boiled and chopped sage (2 teaspoonsful); 1 oz. butter

From Berridge House recipe book, 1910

Presented as published in 1910. 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

1080Calories

35 gProtein

206 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories1080 kcal

Protein35 g

Carbohydrates206 g

Fiber18 g

Sugars33 g

Total Fat36 g

Saturated Fat3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat4.8 g

Cholesterol66 mg

Sodium1681 mg

Potassium1122 mg

Calcium546 mg

Iron12 mg

Magnesium149 mg

Phosphorus511 mg

Zinc4.1 mg

Copper0.8 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A4.1 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.9 mg

Vitamin B120.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate332 mcg

Choline61 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 32. The excerpt below is the record exactly as published.

i duck, Roast Duck 2 oz. white fat. Stuffing \ lb. breadcrumbs, 3 onions, boiled and chopped sage (2 teaspoonsful), 1 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.