dairy-freenut-freesoy-freefish-freeshellfish-free
Oie rotie farcie (Roast Goose, Stuffed)
From The new century cookery book, 1901
Serves 2
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
562Calories
9 gProtein
25 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein8.7 g
Carbohydrates25 g
Fiber6.4 g
Sugars9.7 g
Total Fat48 g
Saturated Fat22 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol137 mg
Sodium56 mg
Potassium473 mg
Calcium172 mg
Iron3 mg
Magnesium55 mg
Phosphorus154 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C19 mg
Vitamin A61 mcg
Vitamin E1.6 mg
Vitamin K110 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate73 mcg
Choline109 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 360. The excerpt below is the record exactly as published.
Oie rotie farcie (Boast Goose, Stuffed). — 1 gooseweigli- ing from 5 to 6 lbs., 1 oz. dripping, 3 onions, 18 sage-leaves, 2 oz. chopped suet, 4 oz. bread-crumbs, 1 egg, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.