Goose A La Chipolata
From Louis' every woman's cook book, 1910
Sprinkle chopped parsley on top before serving.
Presented as published in 1910. 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
4034Calories
188 gProtein
211 gCarbs
263 gFat
Full nutrition (34 nutrients)
Calories4034 kcal
Protein188 g
Carbohydrates211 g
Fiber38 g
Sugars85 g
Total Fat263 g
Saturated Fat58 g
Monounsaturated Fat74 g
Polyunsaturated Fat34 g
Omega-30.9 g
Cholesterol525 mg
Sodium10322 mg
Potassium6690 mg
Calcium566 mg
Iron16 mg
Magnesium406 mg
Phosphorus2103 mg
Zinc24 mg
Copper1.9 mg
Manganese3.4 mg
Vitamin D11 mcg
Vitamin C217 mg
Vitamin A203 mcg
Vitamin E7.8 mg
Vitamin K9.5 mcg
Vitamin B65 mg
Vitamin B126.9 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)55 mg
Folate534 mcg
Choline504 mg
Caffeine0 mg
Water2359 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 34. The excerpt below is the record exactly as published.
GOOSE A LA CHIPOLATA^a If you have a part of a roast goose (say half) left from a previous meal, cut it in pieces. Chop up the carcass and fry it, with pieces of carrots, onions, and spices. Moisten it with a gill of Madeira wine and a pint of brown sauce. Boil for fifteen minutes. Strain the sauce into a saucepan and heat the pieces of goose in it. Fry ten small sausages each one and one-half inches long. Glace twelve small onions in butter and brown stock. Cook twelve whole, skinned chestnuts in one-half a pint of consomme until tender and until the liquid is entirely boiled down. Fry ten small fresh mushroom heads
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Cook this with the app: pantry check, scaling, and the assistant.