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Apple Sauce for Goose
From Virginia Cookery-book, 1884
Serves 10
Presented as published in 1884. 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
180Calories
1 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein1.2 g
Carbohydrates48 g
Fiber5.8 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium350 mg
Calcium32 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline14 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Apple Sauce fob Goose. Peel, core, and cut up a gallon of pippins or other fresh apples ; stew them, with a little water added, grate in a bit of the peel of a lemon and all its juice
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