gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Jellied Goose
From The national course in home economics, 1917
Serves 8
The jelly must be stiff enough to keep the shape.
Presented as published in 1917. 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
26Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates3.8 g
Fiber1.1 g
Sugars1.1 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol2.5 mg
Sodium13 mg
Potassium88 mg
Calcium15 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.2 mcg
Choline1.7 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 77. The excerpt below is the record exactly as published.
JELLIED GOOSE. (German Style.) One young (not too fat) goose, two well-cleaned disjointed calves' feet, two heaping teaspoons white pepper-corns, same amount of allspice, several large onions, four bay-leaves, one carrot, one parsley root, part of a celery root, rind and juice of one lemon, salt, enough white-wine vinegar to give it a sour taste, almond oil
Cook this with the app: pantry check, scaling, and the assistant.