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Roast Ducks
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Stuffing with apples can improve flavor.
Presented as published in 1884. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.4 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol4.8 mg
Sodium4.6 mg
Potassium17 mg
Calcium0.7 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.6 mcg
Choline3.4 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 155. The excerpt below is the record exactly as published.
Roast Ducks. Pick, singe, and remove the crop, entrails, oil bag, legs, and pinions. Wipe, truss, dredge with salt, pepper, butter, and flour. Bake in a hot oven twenty minutes if liked rare, or thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.