gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Roast Wild Fowl
From The Cook County cook book, 1912
Serves 4
Ducks take 25 to 35 minutes.
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
347Calories
1 gProtein
0 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein1.3 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol24 mg
Sodium4.8 mg
Potassium33 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.3 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.1 mcg
Choline6.8 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 201. The excerpt below is the record exactly as published.
TO ROAST WILD FOWL.— Put an onion, salt and hot water into pan and baste for 10 or 15 minutes, change the pan, put in a slice of salt pork and baste with butter and pork drippings
Cook this with the app: pantry check, scaling, and the assistant.