Wild Ducks
From La cuisine creole, 1885
Presented as published in 1885. 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
47Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.3 g
Carbohydrates11 g
Fiber1.7 g
Sugars4.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium43 mg
Potassium252 mg
Calcium42 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline6.1 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 33. The excerpt below is the record exactly as published.
WILD DUCKS. There are several kinds of dueks South, and some are very fine. Truss wild ducks and lay them in a pan to bake with a small onion in the body; put butter over them, with a bunch of eelery, a little pepper and sait
Cook this with the app: pantry check, scaling, and the assistant.