Stuffed Roast Beef or 'Mock Duck'

Name: Stuffed Roast Beef or 'Mock Duck'
Ingredients: two flank steaks; one large round steak; two cupfuls bread crumbs; a quarter cup butter or vegetable oil

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

1330Calories

29 gProtein

156 gCarbs

66 gFat

Full nutrition (33 nutrients)

Calories1330 kcal

Protein29 g

Carbohydrates156 g

Fiber9.7 g

Sugars13 g

Total Fat66 g

Saturated Fat36 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.5 g

Cholesterol139 mg

Sodium1582 mg

Potassium426 mg

Calcium397 mg

Iron10 mg

Magnesium93 mg

Phosphorus358 mg

Zinc3.1 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A457 mcg

Vitamin E1.7 mg

Vitamin K19 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate231 mcg

Choline44 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 29. The excerpt below is the record exactly as published.

Stuffed Roast Beef or " Mock Duck."— Take two flank steaks or one large round steak. If the former, sew together with coarse strong cotton, leaving one side open like a bag to be filled with the dressing. If the latter, place on the meat board and spread with a dress- ing made from mashed potato, well seasoned, sweet po- tatoes sliced and seasoned, or a forcemeat made from two cupfuls bread crumbs, a quarter cup butter or vege- table o

Cook this with the app: pantry check, scaling, and the assistant.