Roast Ducks
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
579Calories
17 gProtein
114 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein17 g
Carbohydrates114 g
Fiber4.8 g
Sugars12 g
Total Fat5.1 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Cholesterol1.5 mg
Sodium2100 mg
Potassium369 mg
Calcium146 mg
Iron5.7 mg
Magnesium60 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate252 mcg
Choline22 mg
Caffeine0 mg
Water6.3 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 38. The excerpt below is the record exactly as published.
ROAST DUCKS. Wash and dry the docks carefully. Make a stuffing of sage and onion
Cook this with the app: pantry check, scaling, and the assistant.