Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- five pounds of meat
- seven pounds of fat
- one-half pound of salt
- one teaspoon ful of red pepper
- two pounds of sugar
- one-quarter pound black pepper
- 38 meats
- one bushel of salt
- one thousand pounds of meat
Directions
After cleaning and preparing the ducks place them in a very hot oven, and cook them eighteen or twenty minutes. Wild ducks should never be stuffed. To retain the wild juicy flavor which is so delightful they should always be underdone. In order to test when they are done (which of course depends upon the size of the duck and the heat of the oven), stick a fork into them, and if the red juice runs out they must be cooked a little longer. Serve with gravy from the ducks. No flour is used with them at all. Serve with celery, fried hom- iny, or currant jelly.
Twenty-five pounds of meat, seven pounds of fat,- one-half pound of salt, eighteen tablespoonsful of sage, seven of black pepper, six of fresh thyme, or dried if you can't get fresh, one teaspoon ful of red pepper.
38 MEATS.
TO CURE HAMS AND OTHER MEAT. t
One bushel of salt (Ashton the best), two pounds of sugar, one-quarter pound black pepper, tablespoonful of cayenne pepper. This quantity is for one thousand pounds of meat. Rub it well on the hams, let them lie with skins down, and put an extra handful of the mixture on the top of each ham ; at the end of three weeks rub this well into the hams. If the weather is cold, let them remain this way for six weeks ; if mild, for five weeks, at the end of which time hang up with tar rope, and smoke every day for four weeks with hickory, and cedar wood mixed. Cure breakfast bacon and shoulders the same way.