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Gravy for Roast Goose
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
42Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.3 g
Carbohydrates9.1 g
Fiber1 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.2 mg
Potassium106 mg
Calcium21 mg
Iron0.9 mg
Magnesium9.6 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K104 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline3.2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 47. The excerpt below is the record exactly as published.
Gravy for Roast Goose. — Slice an onion, chop it small, and fry it in a little butter till lightly browned. Pour over it a pint and a quarter of stock made from the giblets, etc., add a bunch of parsley, six peppercorns, and a little salt. Mix a dessert-spoon of browned flour
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