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Roast Duckling with Apple Sauce
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
87Calories
0 gProtein
15 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein0.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars11 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium102 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.9 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 111. The excerpt below is the record exactly as published.
1 pound cooking apples, 1 tablespoon Crisco, % cup water, and sugar
Cook this with the app: pantry check, scaling, and the assistant.