Roast Goose
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
548Calories
16 gProtein
108 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein16 g
Carbohydrates108 g
Fiber4.5 g
Sugars12 g
Total Fat4.8 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Cholesterol1.4 mg
Sodium1987 mg
Potassium349 mg
Calcium138 mg
Iron5.4 mg
Magnesium57 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate238 mcg
Choline21 mg
Caffeine0 mg
Water6 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 30. The excerpt below is the record exactly as published.
ROAST GOOSE. Stuff the breast with sage and onion stuffing
Cook this with the app: pantry check, scaling, and the assistant.