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Roast Goose
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
A nice dressing for goose is boiled sauerkraut, seasoned with pepper.
Presented as published in 1907. 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
161Calories
5 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein4.7 g
Carbohydrates36 g
Fiber5.7 g
Sugars13 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium85 mg
Potassium464 mg
Calcium91 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate68 mcg
Choline20 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 112. The excerpt below is the record exactly as published.
Roast Goose Dress and wash thoroughly, and half fill with a dressing prepared as follows: Boil and chop fine 1 doz onions and mix well with an equal quantity of bread crumbs; add 1 teasp sage, salt, and 1 level teasp pepper
Cook this with the app: pantry check, scaling, and the assistant.