Goose Stuffing
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a good-sized goose.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 620. The excerpt below is the record exactly as published.
ea-spoonful of salt, a tea-spoonful of made mustard, a tea-spoonful of moist sugar, half a tea-spoonful of pepper ; a large apple, pared and cored, and a quarter of a nutmeg, grated, may be added, if approved. Time to boil the onions, from twenty minutes to half an hour. Sufficient for a good-sized goose. Probable cost, 6d. for this quantity {see also additional particulars con- nected \vith this stuffing, under Goose, Eoast). Goose Stuffing
Cook this with the app: pantry check, scaling, and the assistant.