Roast Goose
From German cookery for the English kitchen, 1906
Roasting time: 2 to 2.5 hours.
Presented as published in 1906. 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
1382Calories
19 gProtein
346 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1382 kcal
Protein19 g
Carbohydrates346 g
Fiber21 g
Sugars215 g
Total Fat3.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium1178 mg
Potassium2459 mg
Calcium516 mg
Iron35 mg
Magnesium143 mg
Phosphorus398 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A9.1 mcg
Vitamin E0.6 mg
Vitamin K12 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate169 mcg
Choline63 mg
Caffeine0 mg
Water945 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 37. The excerpt below is the record exactly as published.
Roast Goose.) Rub the goose over, inside and out, with salt. Place in it several stalks of marjoram and fill with little apples, then sewing together. The apples should be cored, but Game and Poultry. 79 not peeled. For only apples may be substituted a mixture of i lb. apples, peeled and cut up, \ lb. sultanas, and a tablespoonful each of sugar and bread- crumbs ; or a mixture of i lb. apples, peeled and cut up, and I lb. chestnuts, boiled and peeled. Place the goose breast downwards, in the deep baking- pan, pour over it a pint of boiling water, place an onion m the tin
Cook this with the app: pantry check, scaling, and the assistant.