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Roast Ducks

Name: Roast Ducks
Yield: 1 servings
Ingredients: a cup of boiling water; pepper; salt; a very little powdered sage; a suspicion of minced onion; butter; water; the gravy from the pan

From The household (of the Detroit free press), 1886

Serves 1

Stew giblets in salted water to make gravy. Dish ducks upon a hot platter.

Presented as published in 1886. 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

181Calories

4 gProtein

39 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories181 kcal

Protein3.9 g

Carbohydrates39 g

Fiber2.9 g

Sugars0.9 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium538 mg

Potassium86 mg

Calcium155 mg

Iron16 mg

Magnesium16 mg

Phosphorus37 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate67 mcg

Choline7.1 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 421. The excerpt below is the record exactly as published.

ROAST DUCKS. Wipe dry inside and out, and stuff with a dressing of bread-crumbs, seasoned with pepper and salt, a very little powdered sage and a sus- picion of minced onion. Sew up, dash a cup of boiling water over them GROUSE, RABBIT AND PIGEONS. 503 as they lie in the dripping-pan, and roast covered for the first half-hour ; remove the cover and baste freely — three times with butter and water, four or five times with the gravy from the pan

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