Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chopped apples
- 2 cups water 0000 1 t flour
- 1 teaspoonful salt
- 1 cup water
- 1 tablespoonful flour
- 1 cup boiling water
- 1 cup mashed po- tatoes
- 1 cup bread crumbs
- half cup water
- 2 cupfuls bread crumbs allow 1 cup chopped apples
- a piece of burlap
- a small piece of fresh pork
- a teaspoonful of currant jelly
- a pinch of cayenne pepper
- a dash of black pepper
- 3 hrs
- 6 people $1
- 1 duck
- 6 lbs
- 29 cents
- 1 tea- spoonful salt
- 1 small onion minced
- one duck use 1 cup mashed po- tatoes
- 5 walnuts cut into small pieces
- 1 onion minced fine
- 1 red pepper
- 1 strip salt pork
- 1 small red pepper
- salt
- pepper
- cayenne
- black pepper
Directions
To Roast Duck.
A 6-lb. tame duck (at 25c lb.) . .$1.5000
1 T flour 0009
1 t salt 0003
Vs t pepper 0010
Fuel, wood fire, 3 hrs. (V2 use) .0612 Plain dressing to stuff 0895
To serve 6 people $1.6529
Or 27% cents each.
There will be enough left, probably, for duck patties next day.
Choose ducks that are plump and have yellowish feet. Dress like other poultry, taking- care to get off all the down by picking and singeing.
Fill body with seasoned dressing, sew up and bake or roast, basting often, if you have no self-basting roaster. Time of baking depends on the age of the fowl. If desired, they can be stuffed with applet, which will absorb the strong taste of the duck. Celery should be served with roast duck. — Mrs. W. W. Williams.
Duck Stuffed.
« , Cost.
1 duck (6 lbs. at 25c) $1.5000
1 cup bread crumbs 1500
2 t salt 0006
V2 t pepper 0010
1 cup chopped apples. . . 0200
1 T chopped onion 0016
1 T Crisco 0082
2 cups water 0000
1 T flour for thickening 0009
1 t salt 0003
Fuel, wood, 3 hours (% use)... .0612
Cost to serve 6 people $1.7438
Or 29 cents each.
Put Crisco and onion in skillet and brown nicely; add bread crumbs, ap- ples, 1 teaspoonful salt and pepper; stir until well mixed, then stuff the inside of the duck, fasten with skew- ers or string; put the duck in roasting pan, pour over it 1 cup water, bake in hot oven one hour, basting every 15 minutes; pour off surplus fat, add 1 tablespoonful flour and brown well; pour in 1 cup boiling water, 1 tea- spoonful salt and stir until thick; strain and serve garnished with wa- tercress.— Mrs. A. Shand, 805 East Thirty-sixth street South, city.
Roast Wild Duck.
Wild duck, about 3VZ lbs $0.0000
1 cup mashed potatoes 0149
1 cup bread crumbs 0150
Small piece fresh pork put
through grinder 0500
Vs t salt 0002
% t sage 0042
Ys t pepper 0010
1 small onion minced (1 T) 0016
Fine walnuts (cut into small
pieces) 0300
Heat on stove l1^ hrs. ( V2 use) .0179
Cost to serve duck $0.1348
Wrap ducks in a piece of burlap, put in dishpan and pour boiling water over them: Let them steam a few minutes, and they will pick quite eas- ily. Then singe. Use scissors and make an incision (below thigh) about three inches long; draw, wash, clean and stuff with the following dressing: For one duck use 1 cup mashed po- tatoes, 1 cup bread crumbs, a small piece of fresh pork, put through the grinder, y2 teaspoonful salt, pepper and sage, 5 walnuts cut into small pieces and 1 onion minced fine. Mix with tips of fingers so dressing will be light.
Fill bird, sew up and put in pan with strips of bacon on breast. Flour well, add half cup water and a little salt, and bake in a quick oven for one hour and fifteen minutes. Salt the duck when it is real hot.
Add to the gravy, when you have taken out the duck, a teaspoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour and serve with green peas and apple sauce, or cranberry sauce and currant jelly. — Mrs. H. H. Minard, 1236 Divi- sion street.
Roast Wild Duck.
Wild ducks $0.0000
1 T salt for boiling 0008
1 red pepper, small 0200
1 strip salt pork ( % lb.) 0500
2 c bread crumbs 0300
1 c chopped apples 0200
2 t sugar 0016
V2 c chopped raisins (10c lb.).. .0500
Vs t pepper 0010
1 T butter to rub 0156
Wood to boil, 1V2 hrs. (% use) .0215 Wood to roast, y2 hour \y2 use) .0072
To prepare duck costs $0.2177
Boil ducks in enough salted water to cover, until tender, with 1 small red pepper and a strip of salt pork and giblets. To make the dressing: For 2 cupfuls bread crumbs allow 1 cup chopped apples (slightly sweet- ened), % cupful chopped raisins, a dash of black pepper and broth from boiling kettle to moisten well. Mix all together. Put ducks in roasting pan, add dressing, placing some in pan, rub breast and legs with butter,
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