gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Teal Duck
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
97Calories
7 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein7.2 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium9724 mg
Potassium402 mg
Calcium120 mg
Iron3.1 mg
Magnesium48 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A13 mcg
Vitamin E0.4 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate11 mcg
Choline16 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.
Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns. Cook ten minutes. Salt. Serve cream separate. Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard. Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.