Goose Marinaded
From Cold dishes for hot weather, 1896
Garnish with beets and parsley.
Presented as published in 1896. 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
1969Calories
33 gProtein
112 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories1969 kcal
Protein33 g
Carbohydrates112 g
Fiber14 g
Sugars53 g
Total Fat128 g
Saturated Fat66 g
Monounsaturated Fat43 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol821 mg
Sodium2662 mg
Potassium1418 mg
Calcium373 mg
Iron7.8 mg
Magnesium133 mg
Phosphorus575 mg
Zinc4.1 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D4 mcg
Vitamin C42 mg
Vitamin A353 mcg
Vitamin E4.7 mg
Vitamin K155 mcg
Vitamin B61.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.2 mg
Folate176 mcg
Choline629 mg
Caffeine0 mg
Water927 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 8. The excerpt below is the record exactly as published.
GOOSE MARINADED Bone and stuff with the following mixt- ure: 12 sage -leaves, 2 large onions, 2 ap- ples ; chop fine and mix with bread crumbs, 4 ounces of beef suet, a glass of port, half a grated nutmeg, pepper, salt, grated lemon- peel, and the yolks of 4 eggs. Stuff the goose
Cook this with the app: pantry check, scaling, and the assistant.