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Roast Ducks
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
46Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.2 g
Carbohydrates7.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol4.9 mg
Sodium57 mg
Potassium35 mg
Calcium5.5 mg
Iron0.6 mg
Magnesium4.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate18 mcg
Choline3.9 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 13. The excerpt below is the record exactly as published.
ROAST DUCKS. Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert and sew up completely that the seasoning may not escape. If tender, ducks do not re- quire more than an hour to roast. Keep them well basted, and a few moments before serving, dredge lightly with flour
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