nut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Goose
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
This process takes out the oil.
Presented as published in 1882. 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
582Calories
23 gProtein
91 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein23 g
Carbohydrates91 g
Fiber5.4 g
Sugars19 g
Total Fat25 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol61 mg
Sodium921 mg
Potassium610 mg
Calcium520 mg
Iron5.5 mg
Magnesium80 mg
Phosphorus436 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.4 mcg
Vitamin C0.6 mg
Vitamin A82 mcg
Vitamin E0.3 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.5 mg
Folate119 mcg
Choline61 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 83. The excerpt below is the record exactly as published.
BOILED GOOSE. Dress and singe, put in a deep dish, cover with boiling milk and leave over night; in the morning wash off the milk, and put the goose into cold water on the fire. When boiling hot take it off, wash it with warm water and dry with a cloth. This process takes out the oil. Fill the body with a dressing of bread crumbs, sear.oned with pepper, salt, butter and chopped onions, if relished, and a little sage
Cook this with the app: pantry check, scaling, and the assistant.