Braised Goose with Celery Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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
177Calories
10 gProtein
21 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories177 kcal
Protein9.5 g
Carbohydrates21 g
Fiber0.2 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium474 mg
Potassium501 mg
Calcium328 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus269 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 51. The excerpt below is the record exactly as published.
a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt ; when done, drain them. Put in a saucepan half a pint of white sauce
Cook this with the app: pantry check, scaling, and the assistant.