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Wild Ducks

Name: Wild Ducks
Yield: 5 servings
Ingredients: four or five wild ducks; one onion chopped fine; three slices bacon cut fine; three cups of stale bread crumbs; one teaspoon chopped parsley; one teaspoon salt; one dozen black olives; one egg

From The Landmarks club cook book, 1903

Serves 5

Large Canvas-back and Mallards will require a little longer to cook.

Presented as published in 1903. 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

392Calories

16 gProtein

55 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories392 kcal

Protein16 g

Carbohydrates55 g

Fiber3.8 g

Sugars5.8 g

Total Fat12 g

Saturated Fat3.4 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol60 mg

Sodium1099 mg

Potassium268 mg

Calcium147 mg

Iron4.6 mg

Magnesium40 mg

Phosphorus197 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.2 mcg

Vitamin C3.3 mg

Vitamin A22 mcg

Vitamin E0.2 mg

Vitamin K4.9 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.9 mg

Folate92 mcg

Choline46 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 28. The excerpt below is the record exactly as published.

WILD DUCKS. ' Four or five wild ducks, one onion chopped fine, three slices bacon cut fine, three cups of stale bread crumbs wet in a little milk, one teaspoon chopped parsley, one teaspoon salt, one dozen black olives cut in pieces, one egg

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