dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Roast a Duck
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
20Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1.5 g
Carbohydrates2.8 g
Fiber0.6 g
Sugars1.2 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium5.8 mg
Potassium60 mg
Calcium10 mg
Iron0.3 mg
Magnesium4.8 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.4 mcg
Choline5.2 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 46. The excerpt below is the record exactly as published.
To Roast a Duck. — Ducklings should not be stuffed, but ducks should have a stuffing of sage and onions. Put them to roast at a clear bright fire, and keep them constantly basted. A short time before they are done dredge them with flour, and baste well with butter. They will take from three quarters of an hour to an hour to cook, according to their age. The gravy must be made from the necks, gizzards, and livers, and boiled up again in the dripping-pan after all the dripping has been poured off. The stuffing is made with a quarter of a pound of onions, a teaspoon of powdered sage, three tablespoons of bread-crumbs, and a seasoning of pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.