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Roast Ducklings
From The household gas cookery book, 1900
Serves 1
Preferably use two small ducklings instead of one large.
Presented as published in 1900. 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
258Calories
15 gProtein
41 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein15 g
Carbohydrates41 g
Fiber5.6 g
Sugars11 g
Total Fat3.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol258 mg
Sodium2586 mg
Potassium520 mg
Calcium122 mg
Iron17 mg
Magnesium51 mg
Phosphorus243 mg
Zinc2.3 mg
Copper3.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A6004 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60.7 mg
Vitamin B1227 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate440 mcg
Choline18 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 57. The excerpt below is the record exactly as published.
Roast Ducklings. — Take 2 small young ducklings, preferable to 1 large one, having been previously prepared for roasting by the poulterer. Stuff them with a forcemeat made with J lb. of onions, 1 tea¬ spoonful of powdered sage, \ teaspoonful of thyme, and 4 tablespoonfuls of rasped breadcrumbs, and the liver of the 2 ducks, which must be par-boiled. This should all be minced up together, with a teaspoonful of salt, and half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.