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Wild Duck Croquettes a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 1
Canvasback Duck, Mallard, Red Head, and Teal can be prepared in the same way.
Presented as published in 1918. 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
504Calories
41 gProtein
1 gCarbs
36 gFat
Full nutrition (30 nutrients)
Calories504 kcal
Protein41 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.6 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.9 g
Cholesterol189 mg
Sodium1292 mg
Potassium652 mg
Calcium15 mg
Iron10 mg
Magnesium50 mg
Phosphorus402 mg
Zinc1.9 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin C45 mg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate52 mcg
Water197 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 333. The excerpt below is the record exactly as published.
Wild Duck Croquettes a la Macedoine Croquettes de Canard sauvage a la Macedoine Take meat from wild duck that has been cooked or roasted, put through machine once. To each cup of duck take three table¬ spoons hot cream sauce highly flavored with sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.