Roast Ducks

Name: Roast Ducks
Ingredients: 2 ducks; i pint apple sauce; h pint gravy; Pepper; i lb. bread crumbs; 1 table-spoonful sage; 4 onions chopped; Salt

From Chambers's cookery for young housewives, 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

2371Calories

78 gProtein

448 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories2371 kcal

Protein78 g

Carbohydrates448 g

Fiber32 g

Sugars92 g

Total Fat31 g

Saturated Fat8.2 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat9.7 g

Cholesterol7.1 mg

Sodium3389 mg

Potassium2413 mg

Calcium1032 mg

Iron26 mg

Magnesium285 mg

Phosphorus1032 mg

Zinc10 mg

Copper1.8 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C221 mg

Vitamin A6.2 mcg

Vitamin E0.8 mg

Vitamin K68 mcg

Vitamin B61.3 mg

Vitamin B121.8 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)32 mg

Folate664 mcg

Choline119 mg

Caffeine0 mg

Water1121 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 11. The excerpt below is the record exactly as published.

ROAST DUCKS. 2 ducks. i pint apple sauce. h pint gravy. Pepper. i lb. bread crumbs. 1 table-spoonful sage. 4 onions chopped. Salt

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