Goose (to Roast)

Name: Goose (to Roast)
Ingredients: A goose should not be more than a year old.; ^ lb. onions; 2 teaspoonfuls salt; 1 dessertspoonful minced sage; ^ teaspoonful pepper; ^ lb. bread crumbs

From Domestic cookery, 1886

Serve with apple sauce.

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

992Calories

33 gProtein

186 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories992 kcal

Protein33 g

Carbohydrates186 g

Fiber15 g

Sugars24 g

Total Fat12 g

Saturated Fat2.9 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol0 mg

Sodium6336 mg

Potassium799 mg

Calcium487 mg

Iron12 mg

Magnesium125 mg

Phosphorus442 mg

Zinc3.7 mg

Copper0.7 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A2.4 mcg

Vitamin E0.3 mg

Vitamin K30 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate288 mcg

Choline47 mg

Caffeine0 mg

Water217 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 (to Roast). ^ lb. onions 2 teaspoonfuls salt 1 dessertspoonful minced sage ^ teaspoonful pepper ^ lb. bread crumbs A goose should not be more than a year old.

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