Roast Ducks
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
418Calories
12 gProtein
95 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein12 g
Carbohydrates95 g
Fiber16 g
Sugars39 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium135 mg
Potassium1358 mg
Calcium245 mg
Iron2.8 mg
Magnesium100 mg
Phosphorus286 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A2.1 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate189 mcg
Choline58 mg
Caffeine0 mg
Water809 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 20. The excerpt below is the record exactly as published.
ROAST DUCKS Ingredients : Two plump Ducks Two pounds of Onions Two tablespoonfuls of Bread Crumbs A few sprigs of Sage Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.