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Goose Stuffing
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
98Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein1.4 g
Carbohydrates25 g
Fiber3.3 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium254 mg
Calcium29 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 118. The excerpt below is the record exactly as published.
d onions, if liked, or a plain bread and butter filling may be used. Sew up, and bake or roast in a moderate oven until a golden brown on both sides. Baste often; use butter and flour when nearly done. The goose is sometimes parboiled be- fore baking. The oil which runs out will be too strong for gravy. Serve apple sauce with the goose. Time, if small, 1^ hours; if large. If hours. Goose Stuffing {Soyer''s). — Take 4 ajjples, peeled and cored, 4 on- ions, a little sage and thyme; stew until soft, then pulp through a sieve; add a sufficient amount of mashed potato
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