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Poor Man’s Goose
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
585Calories
37 gProtein
52 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein37 g
Carbohydrates52 g
Fiber6.1 g
Sugars5.2 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol325 mg
Sodium505 mg
Potassium1557 mg
Calcium60 mg
Iron12 mg
Magnesium91 mg
Phosphorus657 mg
Zinc4.9 mg
Copper6.3 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C50 mg
Vitamin A32099 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B1296 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.8 mg
Niacin (B3)22 mg
Folate52 mcg
Choline59 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 385. The excerpt below is the record exactly as published.
Poor Man’s Goose 1 lb. calf’s or sheep’s fiver. \ lb. bacon. 6 or 8 potatoes. 1 cupful stock or water. 1 table-sp. flour. 2 large onions. 2 tea-sps. powdered sage Pepper and salt. A little dripping
Cook this with the app: pantry check, scaling, and the assistant.