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Deviled Goose
From The Cook County cook book, 1912
Serves 1
An old goose should be boiled for 2 hours instead of 1.
Presented as published in 1912. 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
139Calories
5 gProtein
8 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein5.1 g
Carbohydrates8.5 g
Fiber2 g
Sugars0.1 g
Total Fat8.7 g
Saturated Fat2.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol20 mg
Sodium78 mg
Potassium177 mg
Calcium53 mg
Iron3 mg
Magnesium18 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A6.1 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate8.9 mcg
Choline1.4 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 197. The excerpt below is the record exactly as published.
DEVILED GOOSE.— Clean the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for 1 hr. Take it from the kettle, drain well, .ind wipe it dry. Fill the body and neck with potato stuffing, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing 15 minutes to 1 lb. Pour over it the following mix- ture, and baste frequently: 4 tablespoons of vinegar. 1 tablespoon of pepper, 2 tablespoons of made mustard
Cook this with the app: pantry check, scaling, and the assistant.