Stuffed Duck
From Home cookery, 1898
Use the wings and giblets for making gravy.
Presented as published in 1898. 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
469Calories
15 gProtein
92 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein15 g
Carbohydrates92 g
Fiber11 g
Sugars18 g
Total Fat5.3 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium635 mg
Potassium650 mg
Calcium294 mg
Iron5.9 mg
Magnesium85 mg
Phosphorus231 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K79 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate160 mcg
Choline33 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 37. The excerpt below is the record exactly as published.
Onions 2 ^b- Bread crumbs 3 oz. Sage leaves ... 6 or 8. Pepper and salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.