Roast Duck

Name: Roast Duck
Ingredients: two wild ducks; one pint of water; one pint of tomatoes, strained; one tablespoonful of onion juice; salt and pepper to taste; two dozen olives

From Statesmen's dishes; and how to cook them, 1890

Delicious when well prepared.

Presented as published in 1890. 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

60Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories60 kcal

Protein2.8 g

Carbohydrates13 g

Fiber3.8 g

Sugars8.5 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium30 mg

Potassium733 mg

Calcium48 mg

Iron0.8 mg

Magnesium39 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A125 mcg

Vitamin E1.6 mg

Vitamin K24 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate48 mcg

Choline21 mg

Caffeine0 mg

Water768 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.

ROAST DUOK. BY MRS. JOHN J. INGALLS. (Wife of the President pro tern, of the Senate.) ^OAST two wild ducks. "When cold carve bj nicely, rejecting the wings. Put into a stew- g§si§ pan one pint of water, one pint of tomatoes, strained ; one tablespoonful of onion juice, salt and pepper to taste. As soon as this boils up throw in the sliced duck and boil 15 minutes. At the last moment thicken with a little cornstarch and throw in two dozen olives

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