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Goose, To Boil
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight or ten persons.
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
Nutrition per serving
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol3.3 mg
Sodium3.9 mg
Potassium13 mg
Calcium4 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 621. The excerpt below is the record exactly as published.
Goose, To Boil. — Pick and singe a goose carefully. Let it soak in lukewarm milk and water for eight or ten hours. Stuff, and truss it secureljs put it into a saucepan, with as much cold water as will cover it
Cook this with the app: pantry check, scaling, and the assistant.