Goose, Roasted, with Chestnut Forcemeat

Name: Goose, Roasted, with Chestnut Forcemeat
Ingredients: 2 onions; 1^ teaspoonful of salt; 15 roasted chestnuts; ^ teaspoonful pepper; 1 dessertspoonful of minced parsley

From Domestic cookery, 1886

Tomato sauce may be served with this if liked.

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

123Calories

3 gProtein

29 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories123 kcal

Protein3.4 g

Carbohydrates29 g

Fiber5.4 g

Sugars13 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium3512 mg

Potassium454 mg

Calcium76 mg

Iron0.8 mg

Magnesium32 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate57 mcg

Choline18 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 13. The excerpt below is the record exactly as published.

GOOSE, Roasted, with Chestnut Forcemeat. 2 onions 1^ teaspoonful of salt 15 roasted chestnuts ^ teaspoonful pepper 1 dessertspoonful of minced parsley

Cook this with the app: pantry check, scaling, and the assistant.